INGREDIENTS
•
1/2 c. butter, melted
•
1-1/2 c. shredded Mexican-blend cheese
•
1/4 c. shredded mozzarella cheese
•
10-oz. jar sliced jalapeño peppers, drained
•
1 t. dried parsley
•
2-12-oz. tubes refrigerated biscuits, cut into quarters
Go To Recipe