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Heat the oven to 180C fan
Take the rolls out of the packet, still joined together.
Cut them in half, still joined and lift the tops of the rolls away and set aside.
Pour the tinned chilli into a microwaveable bowl. Heat for 3 minutes in the microwave.
Spread a layer of the soured cream dip evenly over the bottom.
Spoon the chilli over the top and carefully spread with the back of a spoon.
Sprinkle with chopped jalapenos before adding a layer of the tortilla crisps.
Finish with a layer of grated cheese. Season with salt and pepper and place the top on the rolls.
Place the butter in a microwaveable bowl, add the parsley and garlic and season with salt and pepper.
Microwave for a few seconds until melted, before brushing the butter all over the tops of the rolls
Bake in the oven for 10-15 minutes until the roll is crisp, the cheese has melted and the chilli is cooked through.
Serve with chunky chips!