Mini dinner Roll Chili Bowls
- 16 dinner rolls (small round rolls)
- 4 cups chili (about 1/4 cup of chili per roll, Use your favorite chili for this, just not a thin chili it needs to)
- olive oil flavored cooking spray
- 1 cup monterey jack cheese (or any favorite)
- 12 tablespoons sour cream
- 4 tablespoons cilantro, fresh and chopped as a garnish
- Chili -- Prepare your chili.
- Your favorite recipe, store bought, or whatever you like best.
- This is about the small bowls so, so please use any recipe for this - just as long as it is thick.
- A lot of juice doesn't work well for this.
- The bowls -- Take the roll and run a sharp knife along the top in a circle to cut a small portion of the top off.
- Now take a fork to scoop out some of the filling.
- Just think like your are cleaning out a pumpkin for carving.
- Same thing.
- Spray the inside and outside with Pam Olive Oil spray or just brush with olive oil or use an atomizer.
- Bake at 400 for 10-12 minutes until lightly golden brown and slightly crisp.
- Just enough to make a light crust.
- Stuff -- Fill with a tablespoon of your favorite cheese, I like pepper jack, but use anything you like, then top with your chili and a dollop of sour cream and garnish with cilantro.
- Just enjoy!
- Bite into them or use a fork, they are savory, easy, quick and most importantly make wonderful appetizers.
dinner rolls, chili, olive oil, cheese, sour cream, cilantro
Taken from www.food.com/recipe/mini-dinner-roll-chili-bowls-386071 (may not work)