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Tex-Mex Chicken Melts Recipe

Tex-Mex Chicken Melts Recipe

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.

Tex-Mex Chicken Melts

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.

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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

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Ingredients
  

  • 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.
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