TEX-MEX CHICKEN MELTS

TEX-MEX CHICKEN MELTS
TEX-MEX CHICKEN MELTS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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