Ingredients

The following ingredients have 12 Servings
  • 1 can (16.3 oz.) refrigerated biscuits, quartered
  • 2 Tbsp. butter, melted
  • 1-1/2 cups KRAFT Shredded Pepper Jack Cheese, divided
  • 1/2 cup drained pickled jalapeño nacho slices
  • 3/4 tsp. dried oregano leaves
  • 3/4 tsp. garlic powder

Instruction

  • Heat oven to 350ºF.
  • Dip 1/3 of the biscuit pieces, 1 at a time, into butter; place in 9x5-inch loaf pan sprayed with cooking spray. Top with 1/2 cup cheese, 3 Tbsp. nacho slices, and 1/4 tsp. <u>each</u> garlic powder and oregano; repeat all layers.
  • Cover with remaining dipped biscuit pieces, nacho slices and seasonings.
  • Bake 35 min. Top with remaining cheese; bake 5 to 10 min. or until melted. Cool bread 10 min. before removing from pan. Serve warm.