Queso Monkey Bread

Are you ready for Football season?  Tailgating?  Feasting? What about holiday parties coming up soon?  Yep — me too!  I love cooler weather and snacking.  This Queso Monkey Bread with Chorizo (or spiced up hamburger meat) fits the bill.  I always give credit when credit is due but honestly, I had to remake this recipe to make it edible while wasting lots of food so I am not going to give credit to the TV Show that first showed me this recipe and then published on their website — all wrong.  Directions and the  baking time was way off too.  Follow my recipe and you will have a great appetizer  or meal.  Another plus is that you can make part of it one day and finish on party day.

Ingredients:

A little olive oil

1/2 pound of fresh chorizo, hot Italian sausage or hamburger meat

1 White Onion, finely chopped

2 Red Bell Peppers, finely chopped

2 Jalapeno Peppers, finely chopped

6 Cloves Garlic, finely chopped

2 Cups Heavy Cream

1 pound Processed American Cheese, grated — like Velveeta

1 pound Pepper Jack Cheese, grated

1/2 Stick Unsalted Butter — cut into very small pieces

1 Package frozen Yeast Rolls — Like Rhodes Rolls, thawed

Salt and Pepper to taste

 

Directions:

Finely chopped up the veggies like this:

In a pan, put in a little olive oil then whatever meat you chose and break it up until completely cooked.  Set aside.  Add a bit more olive oil and put in the veggies and cook until soft.

Add to the veggies, the cream and stir to a simmer.

Add in the cheese and stir continuously until it is all creamy and smooth.  Look at this scrumptiousness!

Divide cheese mixture evenly into 2 bowls.  Add your cooked meat to one.  Cover both and place in fridge for at least 4 hours and best to do over night.

4 hours later or the next day, preheat the oven to 350F.

Lay bag of rolls out to thaw.

After thawed, lay out a sheet of parchment paper because the roll dough will be sticky.

Take a roll into your hand and gently pull until it grows in size a bit.

Using a cookie scoop, scoop out some of the congealed meat cheese mixture and then fold over rolling into a pinched off ball like this:

See how that made 36?  Originally the recipe was for 24 rolls and there’s way too much left over!  I made sure that this recipe IS for 24 rolls.

Place in ONE SINGLE LAYER in a Bundt Pan then sprinkle cut butter on top.  However, it looks like this if you followed the original recipe — and everything underneath was RAW!

I recommend that you put single layers into cast iron skillets or even a 9 x 13 Pyrex dish  looking something like this:

Microwave the other bowl of cheese dip for about 45 seconds stir and continue at 30 second intervals until creamy and smooth.

Serve the rolls either in the pan or turn it out onto another dish and serve to be served with the cheese dip.

You will enjoy!!

 

 

Find me at Weekend Potluck!