Cheddar Chicken Nacho Pull‑Apart Rolls

These golden, nacho-style pull-apart rolls tuck in juicy chicken, bright salsa, stretchy cheddar, and a satisfying tortilla-chip crunch. They make a striking party appetizer or a cozy, shareable dinner—finish with a dollop of sour cream, sliced jalapeños, and fresh cilantro.

Ingredients

• All-purpose flour — 2 3/4 cups (350 g)
• Warm milk — 3/4 cup (180 ml)
• Dry yeast — 2 1/4 tsp (7 g)
• Sugar — 1 tbsp
• Salt — 1/2 tsp
• Egg — 1
• Neutral oil — 2 tbsp
• Boneless, skinless chicken breast — 14 oz (400 g)
• Yellow onion — 1 medium
• Garlic — 2 cloves
• Sweet paprika — 1 tsp
• Ground cumin — 1/2 tsp
• Salt for the filling — 1/2 tsp
• Freshly ground black pepper — 1/4 tsp
• Canned corn, drained — 1 cup (150 g)
• Canned red kidney beans, drained — 1 cup (150 g)
• Salsa — 1/2 cup (120 g)
• Sharp cheddar, shredded — 1 1/2 cups (150 g)
• Tortilla chips (nachos), lightly crushed — 3 oz (80 g)
• Sour cream — 1/3 cup (80 g)
• Pickled jalapeños, sliced — 1/4 cup (30 g)
• Fresh cilantro, chopped — 1/4 cup (10 g)
• Lime — 1
• Egg for brushing — 1

Step-by-step recipe

1. Stir the warm milk with the sugar and yeast; let stand 10 minutes until foamy on top.
2. Whisk in the egg, salt, and oil, then add the sifted flour. Knead until soft and elastic, 7–10 minutes.
3. Shape into a ball, lightly oil, cover, and proof 60 minutes until doubled in size.
4. Cook the chicken: simmer 15–18 minutes or sauté until done. Cool and shred.
5. In a skillet, sauté the finely chopped onion for 3–4 minutes. Add minced garlic, paprika, and cumin; cook 30 seconds until fragrant.
6. Add the chicken, corn, and beans; season with the filling salt and pepper. Pour in the salsa, warm 2 minutes, then take off the heat.
7. Deflate the dough and divide into 12 pieces. Roll into balls and nestle them snugly in a greased 9-inch (22–24 cm) round pan.
8. Cover and rest 20 minutes. Brush with beaten egg and bake at 350°F (180°C) for 15 minutes, until puffed but still pale.
9. Using the back of a spoon, make small wells in the tops. Spoon in the filling, then shower with shredded cheddar and crushed tortilla chips.
10. Return to the oven for 10–12 minutes, until deeply golden and the cheese is melted and bubbly.
11. Serve hot with sour cream, jalapeño slices, and cilantro; finish with a squeeze of lime.

Nutrition per serving

Nutrient	Per roll
Calories	308 kcal
Protein	18 g
Fat	14 g
Carbohydrates	30 g
Fiber	3 g
Sugars	4 g
Sodium	520 mg

Tips & Variations

• Time-saver: use soft store-bought dinner rolls or pizza dough—start from the par-bake and filling steps.
• Heat level: dial it in with the amount of jalapeños and your salsa choice (mild/medium/hot).
• Cheese swaps: try mozzarella, gouda, or a Mexican blend.
• Meatless: swap the chicken for sautéed mushrooms and increase the beans to 1 1/2 cups (250 g).
• Extra crunch: add the crushed chips right before serving for maximum crunch.
• Storage: cool, cover, and refrigerate up to 2 days; reheat 8–10 minutes at 325°F (160°C).

FAQ

Can I use store-bought rolls?

Yes. Take 10–12 soft rolls, warm 5 minutes, then make shallow wells, add the filling, cheese, and chip crumbs, and bake 8–10 minutes.

What can I use instead of salsa?

Blend canned tomatoes with a little tomato paste, onion, garlic, a pinch of sugar, vinegar, and chili for a quick homemade salsa.

Can I make this gluten-free?

Yes—use a gluten-free flour blend suitable for yeasted doughs and choose tortilla chips labeled gluten-free.

How do I make it lighter?

Reduce the cheese to 1 cup (100 g), use light sour cream or Greek yogurt, and cut the chips to 1.5 oz (40 g).