Many years ago I worked part time doing Pampered Chef home parties. It was something that I loved that was totally different from my day job at a telecom company. I enjoyed providing cooking demonstrations and sharing my love for cooking with party attendees. Tex-Mex Chicken Melts is one of my favorite Pampered Chef recipes that I continue to make regularly for parties and family gatherings. It’s such a simple recipe that presents very well.
If you’re planning a holiday party, you might want to give this recipe a try.
The recipe uses fresh Canape’ bread that is made with a scalloped bread tube. No worries, if you don’t have a bread tube. Simply pick up a package of Canape’ bread already prepared from your bakery.
Tex-Mex Chicken Melts
1 loaf french bread, cut into 1/2 inch slices
1 can (10 ounces) chunk white chicken, drained and flaked (or a couple chicken breasts cooked and chopped)
1/2 cup onion, finely chopped
1/2 cup finely diced green bell pepper
1 cup (4 ounces) shredded cheddar cheese, divided
1/2 cup mayonnaise
1 tablespoon Pantry Southwestern Seasoning Mix (any SouthWest seasoning blend will work)
1 garlic clove, pressed
1 teaspoon salt
2 plum tomatoes, sliced
2 tablespoons snipped fresh cilantro or parsley (my preference is cilantro)
1. Preheat oven to 375° F. slice bread into 20 slices, about 1/2-inch thick. Arrange in a single layer on baking stone or cookie sheet.
1. Place chicken in large bowl. Finely chop onion. Add onion, bell pepper, 1/2 cup of the cheese, mayonnaise, pressed garlic, seasoning mix and salt to batter bowl; mix well.
2. Using a medium scoop or large spoon, scoop chicken mixture evenly over bread slices; gently flatten filling with back of scoop. Slice tomatoes thinly. Top each bead slice with one tomato slice; sprinkle with remaining cheese.
3. Bake 15-18 minutes or until edges of bread are golden brown and cheese is melted. Remove from oven; sprinkle with cilantro. Serve warm. Yields 20 appetizers.
Tex-Mex Chicken Melts
About a MomIngredients
- 1 loaf french bread cut into 1/2 inch slices
- 1 can 10 ounces chunk white chicken, drained and flaked (or a couple chicken breasts cooked and chopped)
- 1/2 cup onion finely chopped
- 1/2 cup finely diced green bell pepper
- 1 cup 4 ounces shredded cheddar cheese, divided
- 1/2 cup mayonnaise
- 1 tablespoon Pantry Southwestern Seasoning Mix any SouthWest seasoning blend will work
- 1 garlic clove pressed
- 1 teaspoon salt
- 2 plum tomatoes sliced
- 2 tablespoons snipped fresh cilantro or parsley my preference is cilantro
Instructions
- 1. Preheat oven to 375° F. slice bread into 20 slices, about 1/2-inch thick. Arrange in a single layer on baking stone or cookie sheet.
- 1. Place chicken in large bowl. Finely chop onion. Add onion, bell pepper, 1/2 cup of the cheese, mayonnaise, pressed garlic, seasoning mix and salt to batter bowl; mix well.
- 2. Using a medium scoop or large spoon, scoop chicken mixture evenly over bread slices; gently flatten filling with back of scoop. Slice tomatoes thinly. Top each bead slice with one tomato slice; sprinkle with remaining cheese.
- 3. Bake 15-18 minutes or until edges of bread are golden brown and cheese is melted. Remove from oven; sprinkle with cilantro. Serve warm. Yields 20 appetizers.
Looks tasty. Thanks for this recipe.
I do like the look of the sacllped bread and the recipe is simple, but sounds and looks delicious.
Looks super yummy! Definitely pinning and saving the recipe. 🙂