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Cheddar-Chili Bread Twists

Green chilies are prolific here in New Mexico, so I'm always looking for ways to cook with them. These twists are often requested by my family.
  • Total Time
    Prep: 30 min. + rising Bake: 15 min.
  • Makes
    2 dozen


  • 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
  • 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 chilies, drained
  • Grated Parmesan cheese


  • In a large saucepan, heat the 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 the buttermilk mixture, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 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 chilies; set aside.
  • Punch dough down; turn onto a lightly floured surface and divide in half. Roll each portion into an 18x12-in. rectangle. Spray one half with cooking spray. Top with cheese mixture and remaining dough.
  • 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 at 375° for 15-20 minutes or until lightly browned. Remove to wire racks. Serve warm. Refrigerate any leftovers.
Nutrition Facts
2 each: 350 calories, 11g fat (7g saturated fat), 71mg cholesterol, 373mg sodium, 47g carbohydrate (4g sugars, 2g fiber), 15g protein.
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