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Cheddar-Chili Bread Twists

Total Time

Prep: 30 min. + rising Bake: 15 min.


2 dozen

Green chiles are abundant in New Mexico, so I’m always looking for new and creative ways to cook with them. My family often requests these bread twists. —Carol Whitfield, Mentmore, New Mexico
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  • 1-1/4 cups buttermilk
  • 2 cups shredded cheddar cheese
  • 2 tablespoons sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 large eggs, room temperature
  • 1/2 teaspoon salt
  • 5-1/4 to 5-3/4 cups all-purpose flour
  • 1-1/2 cups shredded cheddar cheese
  • 1 can (4 ounces) chopped green chiles, drained
  • Cooking spray
  • Grated Parmesan cheese


  1. In a large saucepan, heat buttermilk and cheese over low heat, stirring until cheese is melted (mixture will appear curdled). Cool to 110° to 115°. In a large bowl, dissolve sugar and yeast in warm water. Add buttermilk mixture, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, for topping, combine cheddar cheese and chiles; set aside.
  3. Preheat oven to 375°. Punch dough down; turn onto a lightly floured surface and divide in half. Roll each portion into an 18x12-in. rectangle. Spray 1 rectangle with cooking spray. Top sprayed rectangle with cheese mixture and remaining dough.
  4. Cut into twelve 1-1/2-in. strips. Cut each strip in half and twist. Place 1 in. apart on greased foil-lined baking sheets. Sprinkle with Parmesan cheese. Bake until lightly browned, 15-20 minutes. Remove to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts

1 piece: 350 calories, 11g fat (7g saturated fat), 71mg cholesterol, 373mg sodium, 47g carbohydrate (4g sugars, 2g fiber), 15g protein.

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