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Again, I'm cheating and going to a MSN group I'm on!!
Here you go.............
Tex-Mex Chicken Melts
(All the Best; P. 30)
These zesty appetizers are packed with flavor, thanks to our Pantry Southwestern Seasoning Mix.
1 loaf Canapé French Bread (P. 45)
1 can (10 ounces) chunk white chicken, drained and flaked
½ cup onion, finely chopped
½ cup finely diced green bell pepper
1 cup (4 ounces) shredded cheddar cheese, divided
¼ cup mayonnaise
1 tablespoon Pantry Southwestern Seasoning Mix
1 garlic clove, pressed
¼ teaspoon salt
2 plum tomatoes, sliced
2 tablespoons snipped fresh cilantro or parsley
1. Preheat oven to 375° F. slice bread into 20 slices, about ¼-inch thick. Arrange in a single layer on Rectangular Stone.
1. Place chicken in Classic Batter Bowl. Finely chop onion using Food Chopper. Add onion, bell pepper ½ cup of the cheese, mayonnaise, garlic pressed with Garlic Press, seasoning mix and salt to batter bowl; mix well.
2. Using Medium Scoop, scoop chicken mixture evenly over bread slices; gently flatten filling with back of scoop. Using Ultimate Slice & Grate fitted with v-shaped blade, slice tomatoes. 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.