If that title didn’t catch your eye, I bet the picture below will:
This is the coolest cast iron skillet appetizer creation, and it’s delish and easy to make! I went pretty much by the recipe on round 1, then of course changed it up a bit for round 2. Cutting the rolls in 1/2 before placing them in the skillet will provide more dipping power and don’t be afraid of the pepper flakes! Next time I’m going to add a little more parmesan. I guarantee you that this dish won’t have any leftovers. I hope you give it a whirl – super easy and be sure to hop on over to meet Tara @newmexicomilkmaid
Thanks for stopping by, and Happy Saturday!
~Connie Kaye
Green Chili Queso
Ingredients
Rolls:12 Rhodes Thaw, Rise and Bake frozen dinner rolls, cut in half
2 tbsp melted butter
1/4 tsp garlic
1/4 tsp Italian herb seasoning
Green Chile Queso:
1 tsp basil
1/2 tsp red chile pepper flakes
2 cloves garlic
1/2 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, shredded
1 cup romano, parmesan, and asiago cheese blend, shredded (or Italian blend)
1/4 cup sour cream
8 oz cream cheese
14 oz artichoke hearts, drained and chopped
1 cup green chiles, drained
Salt, pepper, garlic salt to taste
Directions
*Grease a 12″ cast iron skillet with butter.*Place 12 frozen Rhodes dinner rolls around the outside of the skillet. Recommend to cute them in half, but either way works. Cover and let thaw and rise at room temperature for 3-5 hours.
*Preheat oven to 375°.
*Using a hand mixer, mix queso ingredients until well combined. After the rolls have thawed, add cheese mixture to the center of the skillet.
*Combine the melted butter and herbs. Brush butter, herb mixture over the top of the rolls. Sprinkle with additional cheese.
*Bake at 375° for 20-25 minutes. Reduce heat to 350° for the final 10 minutes as rolls will get to brown.
Use rolls, tortilla chips, steak cubes, veggies, or just your finger to dip queso!
Connie Kaye's Kitchen 