Tex Mex Chicken Melts (one of my favorites from Pampered Chef)

Tex-Mex Chicken Melts

1 loaf french bread, cut into 1/2 inch slices
1 can (10 ounces) chunk white chicken, drained and flaked
1/2 cup onion, finely chopped (or a couple chicken breasts cooked and 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
1 garlic clove, pressed
1 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 1/2-inch thick. Arrange in a single layer on Rectangular Stone.

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.

Yield: 20 appetizers

I top mine with a little sour cream and some Chalula. YUMMY!!!