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Ingredientes
- 1Â 1/2 x loaves frzn bread dough
- 8 Tbsp. melted butter (1/2 c. - 1 cube - 1/4 lb)
- 1 env taco seasoning mix
- 2/3 c. Parmesan cheese
- 2 x (4 ounce.) cans minced green chiles, liquid removed well
- 1 c. shredded Cheddar cheese
Direcciones
- Thaw bread at room temperature on cookie sheets for 2 hrs, or possibly in a large covered bowl overnight in the refrigerator. Grease well an angel food cake pan with solid shortening. Place melted butter in a shallow bowl.
- In another shallow bowl, stir together taco seasoning mix and Parmesan cheese.
- Pull off chunks of dough the size of walnuts and roll between your palms into smooth balls. Roll in butter, then in Parmesan mix. Place an even layer in the bottom of the prepared cake pan. Dot with one-third of the chilies and some of the Cheddar cheese. Continue coating balls of dough and piling loosely in pan, interspersed with remaining chilies and Cheddar cheese. Cover with a kitchen towel and let rise in a hot spot till doubled in bulk, about 1 hour.
- Uncover and bake at 350 degrees for 45 to 50 min, till puffed and brown.
- Remove from oven and run a long, thin knife between the bread and the sides of the pan. Invert on a serving platter. Serve hot.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 497g | |
| Calories 1734 | |
| Calories from Fat 1319 | 76% |
| Total Fat 150.09g | 188% |
| Saturated Fat 94.02g | 376% |
| Trans Fat 0.0g | |
| Cholesterol 422mg | 141% |
| Sodium 5962mg | 248% |
| Potassium 411mg | 12% |
| Total Carbs 45.56g | 12% |
| Dietary Fiber 9.8g | 33% |
| Sugars 8.15g | 5% |
| Protein 58.38g | 93% |
