1 1/2 loaves frozen bread dough
8 tablespoons melted butter
1 envelope taco seasoning mix
2/3 cup Parmesan cheese
2 (4 ounce) cans chopped green chiles, drained well
1 cup shredded Cheddar cheese

Thaw bread at room temperature on cookie sheets for 2 hours, or 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 mixture. Place an even layer in the bottom of the prepared cake pan. Dot with one-third of the chiles and some of the Cheddar cheese. Continue coating balls of dough and piling loosely in pan, interspersed with remaining chiles and Cheddar cheese. Cover with a kitchen towel and let rise in a warm spot until doubled in bulk, about 1 hour. Uncover and bake at 350 degrees F for 45 to 50 minutes, until 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 warm.