Grandpa K’s Chile Roll
- Yield 8 servings
"On special occasions, I make my famous Green Chile Stew for my family and close friends. On many festive occasions, I make fruit pies using crescent roll dough. I thought I would combine some of those ideas and see if I could make something new and different. These rolls were a big surprise and successful with my family."
- 3 tablespoons vegetable oil
- 1 cup chopped onion
- 4 to 6 poblano chiles, seeded and chopped
- 1 tablespoon minced garlic (about 6 garlic cloves)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pound lean ground beef
- 1/4 cup chopped cilantro
- 2 (8-ounce) cans refrigerated crescent dinner rolls
- 2 (8-ounce) packages cream cheese, softened
- 4 cups shredded Cheddar
- Sour cream, optional
- Additional cilantro, optional
- Preheat the oven to 350 F. Grease a baking sheet.
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion, poblanos, garlic, salt, and black pepper. Cook about 4 minutes, stirring frequently. Add the beef and cook until brown, stirring frequently. Remove the skillet from the heat
- Unroll the crescent rolls on the baking sheet; press the two pieces of dough together. Do not separate rolls. Spread the cream cheese evenly over the dough and spread the meat mixture down the center lengthwise. Sprinkle with 2 cups of the Cheddar. Fold the sides of the rolls in toward the center, overlapping slightly. Pinch the seam to seal. Brush the top of the dough with the remaining 2 tablespoons oil and sprinkle with the remaining 2 cups Cheddar.
- Bake for 30 minutes, or until the crust is golden. Let stand 10 minutes to absorb flavors. Cut into 2-inch slices and serve topped with sour cream and additional cilantro, if desired.
Recipe by John Konitzer, Jr., Albuquerque, N.M.