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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 We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mitzi McBride


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

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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