Ingredients
1
can (4.5 oz) Old El Paso™ Chopped Green Chiles
1/3
cup sour cream
1
can (11 oz) refrigerated Pillsbury™ Cornbread Swirls
2
tablespoons butter, melted
6
slices (0.8 oz each) cheddar cheese (from 8-oz package)
Preparation
Heat oven to 375°F. Line 9-inch round cake pan with cooking parchment paper. In small bowl, mix 1/4 cup of the green chiles and the sour cream; cover and refrigerate.
Remove dough from can, and separate into 6 rounds. Unroll each round into dough strip (about 12 inches long) and press strip to 1 1/2 inches wide; brush inside of each unrolled dough strip, using up half of the melted butter.
Cut each cheese slice into 4 strips. Top buttered side of 1 dough strip with 4 cheese strips, overlapping slightly if necessary, and leaving 1 inch of one end uncovered to seal. Top cheese layer with about 1 1/2 teaspoons of the remaining green chiles.
Starting with strip end opposite uncovered end, roll dough back into swirled round, sealing end of dough; place in pan. Repeat for remaining dough, cheese and green chiles. Brush tops of dough with remaining melted butter.
Bake 20 to 25 minutes or until dough is baked through and golden brown. Let stand 5 minutes. Serve with sour cream mixture.
