Green Chile Queso with Buttery Rolls
This is a sponsored post by Rhodes Bake-N-Serv. Read below for the dinner rolls recipe. All reviews and opinions expressed in this post are based on my personal view.
This green chile queso baked in a cast-iron skillet is creamy, spicy, and lined with Rhodes dinner rolls. But this queso isn’t like your regular queso. It is more of a fondue. Perfect for dipping all your favorites into including Rhodes dinner rolls. It is exactly what you need for your family's fondue dinner. Grab a roll and dip it into the creamy queso for the perfect combination.
I feel like I need to start by saying, this queso with the rolls is AMAZING! Like I cannot stress this enough. I know you all love my dad’s famous queso recipe. And I am here to tell you that this just might be better (but please don’t tell him that!).
If you have been following my page for a while, you know that I am all about cooking that looks and feels like it came straight out of a chef’s kitchen, but without all the work! That is exactly why, I love using Rhodes Thaw, Rise and Bake dinner rolls. Dinner rolls that taste and look like they were made from scratch without all the “from scratch” work. With this dish, the rolls line the castiron perfect for the queso in the center.
Baking the rolls in the castiron gives them that golden crust with a soft center. The castiron is also perfect for keeping the rolls and queso warm throughout the entire dinner. I love to brush the tops of my rolls with a butter, herb mixture and sprinkle with some extra shredded cheese. It really gives them some great flavor. You can’t beat buttery, garlic dinner rolls.
For the queso, it’s all about the green chile. It’s currently September in New Mexico which means there are freshly roasted green chiles everywhere! So this is the time of year, I turn to all the green chile recipes.
With this recipe, my inspiration was obviously a classic spinach and artichoke dip, but with a New Mexico flare. In my opinion, the spice from the green chile is way better than spinach could ever be! With the green chiles, you have a lot of options from style to spice. If you are local to New Mexico, I am sure you can get your hands on fresh green chile. But if you’re not, fear not! There are a lot of options.
Frozen green chile, canned green chilies, or jarred green chile. The jarred green chile is my personal favorite. It is usually in the salsa section of the grocery and has the best flavor. I just try to find one that has just green chile and some spices not a bunch of extra ingredients. If you use the frozen green chile, be sure to defrost it and drain off the liquid. OR if you have a friend in New Mexico have them ship you so of the good stuff!
And the final piece of this dish is the dippers. The sky really is the limit here. Obviously, there are the Rhodes dinner rolls around the rim of the skillet. But we also added some steak tips and fresh vegetables. We played it pretty safe with our dippers. For the steak, we grilled some beef tenderloin and chopped it up into bite-sized pieces, and then added some carrots and tomatoes. But you could add any of your favorites or whatever is in your refrigerator (which is exactly what we did!). Next time, I would love to try some bell peppers and chicken.
This made a little too much for our family of 4. So I saved the dip and the rolls in separate containers and stored them in the refrigerator. We have been enjoying the leftovers throughout the week.
Head over to my Instagram to see the other dairy recipes I have been cooking up. @newmexicomilkmaid
Green Chile Queso with Buttery Rolls Full Recipe & Instructions
Green Chile Queso with Buttery Rolls
Ingredients
- 12 Rhodes Thaw, Rise and Bake frozen dinner rolls
- 2 tbsp melted butter
- 1/4 tsp garlic
- 1/4 tsp Italian herb seasoning
- 1 tsp basil
- 1/2 tsp red chile pepper
- 2 cloves garlic
- 1/2 cup mozzarella cheese, shredded
- 1 cup romano, parmesan, and asiago cheese blend, shredded
- 1/4 cup sour cream
- 8 oz cream cheese
- 14 oz artichoke hearts, drained and chopped
- 1 cup green chile*, drain and chopped
- Steak Tips
- Fresh Veggies
Instructions
- Use a 12" cast iron skillet. Grease with butter.
- Place 12 frozen Rhodes dinner rolls around the outside of the skillet. Cover and let thaw and rise at room temperature for 3-5 hours.
- Preheat oven to 375°.
- Using a hand mixer, mix fondue ingredients: basil, red chile pepper, garlic, shredded cheeses, cream cheese, sour cream, artichokes, and green chile 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. If the rolls brown too quickly, reduce heat to 350° for the final 10 minutes.
- Serve with steak tips and fresh veggies (optional).
Notes:
For the green chile, select the heat level of your choice ie mild, medium, hot. You can use fresh, roasted green chile, canned green chilies, jarred green chile, or frozen green chile. If using frozen, be sure to defrost and drain.
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