Categories: appetizers
Ingredients
- 2 (16 oz) cans flaky buttermilk biscuits
- 1 container La Terra Fina Jalapeno Artichoke Cream Cheese Spread
- 2 jalapenos, seeded and sliced thin
- 1/2 cup (1 stick) butter, melted
- 1/2 teaspoon garlic powder
- 2 cups shredded cheddar cheese
- 2 Tablespoons dried parsley
Directions
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Preheat a 350 degree oven and generously butter a bundt pan.
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Cut the biscuits into quarters. Smash them down a bit with your hand and place a small spoonful of cream cheese spread in each one. Pull the edges of the biscuit together and seal. This part is a bit messy. It’s ok if the biscuits aren’t sealed completely around the filling.
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In a measuring cup, whisk together the butter and garlic powder.
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Place half the stuffed biscuits in the bottom of the bundt pan. Top with half the cheese and half the jalapeno. Pour half the melted butter over the top. Then sprinkle half the parsley on top of that. Repeat the layers with the remaining biscuits, cheese, jalapenos, and butter.
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Bake in the preheated oven for 30-35 minutes or until golden brown on top. Remove and allow to cool slightly then invert on to a plate. Serve immediately.