Tex Mex Chicken Melts Recipes

TEX-MEX SKILLET CHICKEN AND RICE

Steps:

• Preheat the broiler. Whisk the salsa, sour cream and 3/4 cup water in a bowl.
• Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the broccoli, bell pepper, scallion whites and garlic; season with salt and pepper. Cook, stirring, until softened, about 6 minutes. Add the cumin and stir until toasted, 30 seconds.
• Stir in the chicken, rice, salsa mixture and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium and simmer until heated through and saucy, 1 to 3 minutes. Fold in half of the cheese; top with the rest. Broil until the cheese melts, 2 to 4 minutes. Top with the scallion greens.

TEX-MEX CHICKEN MELTS

Steps:

• 1. Preheat oven to 375° F. slice bread into 20 slices, about 1/2-inch thick. Arrange in a single layer on baking stone or cookie sheet.
• 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. Yields 20 appetizers.

TEX-MEX CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
• Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
• Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
• Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.

TEX-MEX MELTS

Steps:

• Combine first 5 ingredients. Refrigerate 1 hour.
• Top crackers with tomato mixture, adding about 2 Tbsp. to each; sprinkle with cheese. Place 6 topped crackers on microwaveable plate.
• Microwave on HIGH 15 sec. or until cheese begins to melt. Repeat with remaining topped crackers.

TEX-MEX CHICKEN SPAGHETTI

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain.
• Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir.
• Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving.

TEX-MEX CHICKEN MELTS

Steps:

• Cut bread into 20 1/4-inch slices. Arrange slices on a baking stone.
• Chop onion & bell pepper. Grate cheese. In a bowl, combine chicken, onion, bell pepper, 1/2 cup of the cheese, mayonnaise, Seasoning Mix and garlic; mix well.
• Divide filling evenly among bread slices. Slice tomatoes. Place one tomato slice over filling on each bread slice. Snip parsley. In a bowl, toss remaining cheese and parsley to combine. Sprinkle over tomato slices.
• Bake 15-18 minutes or until golden brown. Serve hot.

TEX MEX CHICKEN CORN MELT

Steps:

• Preheat oven to 400.
• Toast the corn (I use an iron skillet) in the cooking oil for 3 minutes on one side, then turn and add the onion. Cook 3 more minutes and set aside.
• Mix the shredded chicken with sour cream, mayo, banana peppers, pimento, cumin, garlic powder, oregano and chili powder. Set aside.
• Mix the Bisquick, Corn Meal, milk and egg until combined, and press into a greased 9" pie pan or square 9" x 9" pan.
• Layer with ricotta cheese, and sprinkle evenly 1/4 t cumin, 1/4 t garlic, 1 t salt.
• Next layer with toasted corn and onions.
• Next layer with chicken mixture.
• Top evenly with Rotel tomatoes.
• Bake at 400 for 20 minutes and then add cheese on top evenly. Bake for 5 more minutes.

TEX-MEX CHICKEN STRIPS

Steps:

• Preheat oven to 400°. In a shallow bowl mix the first 6 ingredients. Place butter in a separate shallow bowl. Dip chicken in butter, then roll in crumb mixture to coat; press to adhere. Place chicken on a foil-lined 15x10x1-inch baking pan. Bake until a thermometer inserted into the chicken reads 165°, about 15 minutes, turning halfway through the cooking time.