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Chile Hasselback Rolls

Chili Cheese Hasselback Rolls

Chile Hasselback Rolls are an easy to make appetizer full of gooey Pepper Jack Cheese and diced green chiles. You just start with brown-and-serve dinner rolls. For that game day party, just assemble them about a half-day ahead of time, cover them and put them in the fridge, and when it’s about time to serve them, pop them in the oven for about 12-15 minutes.

To eat, you can just pop them in your mouth … or you might like to pull them apart and dip the pieces in salsa or guacamole or queso or whatever. You can’t really go wrong with lots of cheese, green chiles, and bread fresh out of the oven.

I used regular brown-and-serve Kroger dinner rolls. If I’d found sourdough brown-and-serve rolls I definitely would have used those instead. I’ve also made variations on this with canned biscuit dough and crescent rolls. You can’t really screw this up.

Do you know what “Hasselback” means? It comes from “Hasselbacken” – the name of the Stockholm restaurant that invented Hasselback potatoes. It has come to refer to either potatoes or bread with many slits cut in the top. Either cheese is stuffed in the slits before baking, butter is drizzled in, or seasoning is sprinkled on top with no attempt to stuff. This style of preparation makes for a great pull-apart bread when stuffed with cheese that melts during baking.

Chile Hasselback Rolls
 
Prep time
Cook time
Total time
 
Hot fresh rolls out of the oven stuffed with gooey Pepper Jack Cheese and diced green chiles. These are guaranteed to be a hit. Serve with salsa and guacamole.
Author:
Recipe type: Bread
Cuisine: Southwest
Serves: 12
Ingredients
  • 1 12-pack brown-and serve dinner rolls
  • 12 slices of Pepper Jack cheese (sandwich-size)
  • 8 cloves of garlic, pressed (or 1 tsp garlic powder)
  • ⅛ tsp salt
  • 1 cup diced green chiles
Instructions
  1. Preheat oven to 375 degrees.
  2. With a serrated knife, cut 4 vertical slits in the top of each dinner roll, ⅔ to ¾ of the way through the roll leaving the sections attached at the base.
  3. Blend the green chiles with the pressed garlic and salt and set aside.
  4. Cut each slice of Pepper Jack cheese into quarters, then again into eighths, so you end up with rectangles about 1½ inches long and ¾ inch wide.
  5. To stuff the slits, take 2 rectangles of cheese, spread the chile mixture to cover one, put the other on top (like a sandwich), then slide it into a slit.
  6. After stuffing all 4 slits in a roll, place it in one of the 12 cups in a muffin pan. The roll might start to fall apart as you stuff it with the cheese. Just hold it together as you stuff it and get it into the muffin pan. The only reason you are using the muffin pan is to hold each roll together as it bakes.
  7. Once all 12 are stuffed and in the muffin pan, bake them for 12-15 minutes or until lightly browned on top and cheese melted.
  8. Serve with salsa, guacamole, queso or whatever.

Chili Cheese Hasselback Rolls - before baking

Chile Hasselback Rolls assembled and ready to bake.

 

Chili Cheese Hasselback Rolls

Chile Hasselback Rolls – fresh out of the oven and ready to eat.

 

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