12 King’s Hawaiian Jalapeño Rolls
4 slices bacon, chopped
2 chicken breasts, cooked and shredded
1 large jalapeño, diced (deseeding is optional)
1 Tbsp olive oil
1 clove garlic, minced
4 oz. cream cheese
1/4 C sour cream
1 C Monterrey Jack cheese
1 1/2 Tbsp melted butter
1/4 C panko, optional
Preheat oven to broil.
Cut the entire block of Hawaiian Jalapeño Rolls horizontally with a serrated knife.
Place bottom in a large baking dish.
In a skillet, heat olive oil over medium-high heat. Sauté diced jalapeño for one minute. Add garlic and sauté for an addition 30 seconds.
Add cream cheese and sour cream. Once it starts to bubble, add shredded chicken and Monterrey Jack cheese. Stir and cook until combined and cheese is melted.
Remove from heat.
Butter the roll bottoms with half of the melted butter. Sprinkle with panko if using.
Spread chicken mixture evenly across rolls.
Sprinkle with bacon.
Place top of rolls on chicken and bacon.
Brush tops with remaining melted butter.
Broil for 1 to 2 minutes, or until tops are golden brown.