Tuesday, May 18, 2010

Pesto Chicken and Cheese Toasts

15- 1" slices of bread (from 1 pound loaf)

2 cups chopped and cooked chicken
1 cup shredded Colby Monterey Jack cheese
1/2 cup pesto basil
1 teaspoon mashed jalapenos
3/4 teaspoon garlic salt

Preheat oven to broil.  Line a large baking sheet with aluminum foil and spray with non-stick cooking spray.  Lay the slices of bread on top of the foil lined pan; set aside.  In a small bowl, combine the chicken, cheese, pesto, jalapenos, and garlic salt*.  Spread in equal portions on top of each slice of bread.  Broil 1-2 minutes or until the cheese is melted and the bread is lightly toasted. 

*Optional topping:
 3/4 cup sour cream
1 (4 oz.) can diced green chilies, drained (*for additional flavor drain the juice into the chicken mixture)

Combine the sour cream and chilies and serve on top of the cooked toasts. 

*I never intended to post this recipe.  I was simply trying to get rid of ingredients I have been storing.  However, after making it a couple times I have had a few recipe requests.  Here it is, Enjoy!  Some prefer the toasts without the topping and some liked it with.  I think it is good both ways.

2 comments:

C.R.A.F.T. said...

that looks delicious...! and i have an award for you at my blog :)

Rachelle said...

I can't wait to make these! I think I will put this into an upcoming meal plan very soon!