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.
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.