Tex-Mex Chicken Melts Recipe

By Angela Sellari Jump to 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.

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.

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:

Step 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.

Step 2: 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.

Step 3: 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.

Step 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. Yields 20 appetizers.

Tex-Mex Chicken Melts Recipe

Angela Sellari

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.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Appetizer

Cuisine American

Servings 8

Calories 304 kcal

Ingredients

  

1x2x3x

• 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

 

• 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.
• 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.
• 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.
• 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.

Nutrition

Calories: 304kcalCarbohydrates: 30gProtein: 9gFat: 17gSaturated Fat: 5gSodium: 776mgFiber: 2g

Keyword Tex-Mex Chicken Melts

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