"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Appetizer- Tex Mex Chicken Melts Recipe

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This recipe for Appetizer- Tex Mex Chicken Melts, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mitzi McBride
Added: Wednesday, March 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Loaf Pillsbury French Bread (I put it in a Pampered Chef scalloped bread tube and cook it for 1 hour at 375 degrees)
1 can (10 oz) chunk white chicken, drained and flaked
cup finely chopped onion
cup finely diced green bell pepper
1 cup (4oz) shredded cheddar cheese, divided
cup mayonnaise
1 garlic clove, pressed
1 Tbls. Pampered Chef Southwestern Seasoning Mix
(If desired, teaspoon chili powder and teaspoon ground cumin can be substituted for the Southwestern Seasoning Mix.)
tsp salt
2 plum tomatoes, sliced (I use roma tomatoes)
2 tablespoons snipped fresh cilantro or parsley

Directions:
Directions:
1. Slice bread into 20 slices, about inch thick. Arrange in a singe layer on a pizza stone or cookie sheet.
2. Place chicken in a bowl. Finely chop onion. Add onion, bell pepper, cup of the cheese, mayonnaise, garlic pressed, seasoning mix and salt to chicken; mix well.
3. Using a scoop, scoop chicken mixture evenly over bread slices; gently flatten filling with back of scoop. Slice tomatoes. Top each bread slice with one tomato slice; with remaining cheese.
4. Bake 15-18 minutes or until edges of bread are golden brown and cheese is melted. Remove from oven; sprinkle with cilantro. Serve warm.

Preparation Time:
Preparation Time:
30 minutes

 

 

 

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