These soft, golden rolls are stuffed with juicy chicken, nacho flavors, and lots of melted cheese. They’re perfect as a snack, appetizer, or even a fun dinner!
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• 3 cups all-purpose flour
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp instant yeast
• 1 cup warm milk
• 2 tbsp butter (softened)
• 1 egg
• 2 cups cooked chicken (shredded)
• 1 small onion (finely chopped)
• 1 tbsp oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp cumin
• Salt & pepper to taste
• 1/2 cup nacho cheese sauce
• 1 cup shredded cheese (cheddar or mozzarella)
• 1/2 cup crushed tortilla chips (nachos)
• 1 egg (for egg wash)
• Extra cheese (optional)
• A sprinkle of sesame seeds or parsley
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1. In a bowl, mix warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Add flour, salt, egg, and butter.
3. Knead until soft and smooth (about 8–10 minutes).
4. Cover and let rise for 1 hour or until doubled in size.
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1. Heat oil in a pan and sauté onions until soft.
2. Add shredded chicken, spices, salt, and pepper.
3. Mix well, then add nacho cheese sauce.
4. Turn off heat and stir in shredded cheese and crushed nachos.
5. Let cool slightly.
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1. Punch down the dough and divide into equal balls.
2. Roll each ball into a flat circle.
3. Add a spoonful of filling in the center.
4. Fold and seal tightly into a roll shape.
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• Place rolls on a baking tray.
• Cover and let rise again for 20–30 minutes.
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1. Preheat oven to 180°C (350°F).
2. Brush rolls with egg wash.
3. Sprinkle extra cheese or seeds on top.
4. Bake for 15–20 minutes until golden brown.
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• Serve hot with:
• Salsa
• Sour cream
• Extra nacho cheese sauce
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• Add jalapeños for a spicy kick 
• Use rotisserie chicken for convenience
• Don’t overfill or the rolls may open while baking
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These cheesy nacho chicken stuffed rolls are soft, crispy, cheesy, and full of flavor. Perfect for sharing… but honestly, you might want to keep them all for yourself 
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