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TEX-MEX CHICKEN MELTS

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Ingredients

  • 1 loaf mini rye bread
  • 1 can (10 oz) chunk white chicken, drained and flaked
  • 1/2 C finely chopped onion
  • 1/2 C finely diced green bell pepper
  • 1 C (4 oz) shredded cheddar cheese, divided
  • 1/4 C mayonnaise
  • 1 garlic clove, pressed
  • cumin, chili powder, cayenne powder
  • 1/4 t salt
  • 2 plum tomatoes, sliced
  • 2 T snipped fresh cilantro

Details

Preparation

Step 1

1. Arrange bread slices in a single layer on rectangle baking stone.
2. Place chicken in bowl. Add onion, bell pepper, 1/2 C of the cheese, mayonnaise, garlic, spices and salt; mix well.
3. Scoop chicken mixture evenly over bread slices; gently flattened filling with back of spoon. Top each bread slice with one tomato slice; sprinkle with remaining cheese.
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.

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