"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Tex Mex Chicken Melts Recipe

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This recipe for Tex Mex Chicken Melts, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pam Gendoes


Canape Bread
1 package (11 oz) refrigerated French bread dough

1/2 c chopped onion
1/2 c diced green pepper
1 c (4oz) shredded cheddar cheese, divided
1 can (10oz) chunk white chicken, drained & flaked
1/4 c mayonnaise
1 tbsp Pantry southwestern seasoning mix
1 garlic clove, pressed
2 plum tomatoes, sliced
2 tbsp snipped fresh parsley

1. For Canape bread, preheat oven to 375F. Using Kitchen Spritzer, lightly spray inside of bread tube and lids with vegetable oil. Place lid on bottom of bread tube; fill tube with dough. Place lid on top. Bake, upright, 50-60 minutes. Cool 10 minutes. Remove bread from tube onto colling rack. Cool completely.
2. Cut bread into 1/4 inch slices with serrated bread knife. Arrange 20 slices on rectangle stone.
3. For filling, finely chop onion using food chopper. Finely dice bell pepper using utility knife. Grate cheese using cheese grater. In classic batter bowl, combine onion, bell pepper, 1/2 cup of the cheese, chicken, mayonnaise, seasoning mix and garlic pressed with garlic press; mix well.
4. Using medium scoop, divide filling evenly among bread slices. Slice tomatoes and place one tomato slice over filling on each bread slice. Snip parsley using kitchen shears. In small bowl, combine remaining cheese & parsley to combine. Sprinkle over tomato slices. Bake 15-18 minutes or until golden brown.

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