Tex-Mex Chicken Melts
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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