Stirring the Pot - Southwestern Chicken Appetizer

This is a great appetizer. I served this at the cookie exchange. It was a huge hit. You can cut in half if you're serving a small group of about 10.

Southwestern Chicken Appetizers

1 Loaf French Baguette, thinly sliced

2 Cooked Chicken Breasts, finely chopped (about 2 C chopped)

1 Small Bell Pepper (any color)

1 Jalapeno, seeded, cored, shopped

1 C Shredded Cheddar Cheese, Divided Use

½ Small Onion, finely chopped

½ t Kosher Salt

¼ to ½ C Mayonnaise (I use Hellman’s)

1 Clove Garlic, minced

2 T Pampered Chef Southwestern Seasoning

1 Lime, zest and squeeze

2 to 3 Plum Tomatoes, thinly sliced

3 T Freshly Snipped Cilantro

Combine chicken, peppers, onion, salt, garlic, seasoning mix, and lime juice. Add just enough mayo to hold mixture together.

You can stop here and keep in refrigerator until ready to serve. I make this a day ahead of time. Then when I’m ready to bake:

Add- ½ C cheese to chicken mixture and mix until well combined.

Place sliced baguette on baking sheet. Spread chicken mixture evenly over bread slices (about a T per slice), slightly flattening the top. Top each with one sliced tomato; sprinkle with leftover ½ C cheese. Bake at 375 until cheese is melted. Remove from the oven and top with freshly snipped cilantro. Serve warm.

Hope you enjoy this recipe as much as we did. 

Peace and Joy,

Susan

Matthew 2:10 (NKJV) When they saw the star, they rejoiced with exceedingly great joy.