Ingredients: |
Ingredients: Cooking spray
1½ (5 oz.) containers finely shredded Parmesan cheese
1⅔ cups milk
¼ cup butter
3 tablespoons all-purpose flour
2 ounces medium cheddar cheese, shredded (about ¼ cup)
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
4 ounces thinly sliced deli turkey cut into 2-inch squares
4 cooked bacon slices, crumbled
½ cup diced fresh tomato
Fresh flat-leaf parsley leaves for garnish
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Directions: |
Directions:1. Preheat the oven to 350°F.
2. Line 2 baking sheets with aluminum foil and lightly coat with cooking spray. Spoon the Parmesan cheese by tablespoons ½ inch apart onto prepared baking sheets, forming 12 (2½-inch) rounds on each sheet.
3. Bake 1 sheet at 350°F for 7 to 9 minutes or until the edges of the mounds are lightly browned and beginning to set. Working quickly, transfer the cheese rounds to a lightly greased (with cooking spray) 24 cup miniature muffin pan, pressing gently into each cup to form shells. Repeat the procedure with the second baking sheet.
4. Microwave the milk in a microwave-safe measuring cup for 30 seconds on high or until warm. Melt the
butter in a small saucepan over medium-high heat. Whisk in the flour; cook, whisking constantly, for 1 minute. Gradually whisk in the warm milk. Bring to a boil, whisking constantly, for 1 to 2 minutes, or until thickened. Whisk in the cheddar cheese, kosher salt, and black pepper.
5. Increase the oven temperature to 425°F. Line each Parmesan shell with 2 turkey pieces and fill each with 1 teaspoon cheese sauce. Bake for 5 minutes. Remove from the pan to a wire rack and top with crumbled bacon and diced tomato. Garnish with flat-leaf parsley eaves. |
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