For a quick meal, fill large bakery rolls with purchased chili and top with cheese and sour cream.
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2 (15-ounce) cans vegetarian chili
1/2 cup sliced green onions
6 (4-inch) hard round dinner rolls
6 (3/4-ounce) slices Cheddar cheese
1/3 cup sour cream
1/2 cup shredded Cheddar cheese
Cherry tomatoes, if desired
Combine chili and green onions in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, 3-5 minutes or until heated through.
Hollow out rolls with serrated knife, leaving 1-inch shell. Place 1 slice cheese into bottom of each roll; fill with 1/2 cup hot chili.
Top each with 2 teaspoons sour cream; sprinkle with shredded cheese. Serve with cherry tomatoes, if desired.
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