Chile Hasselback Rolls
Cuisine: Southwest
Author: Anita Edge
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
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.
  • 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
  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.
Recipe by Denver Green Chili at