Tex-Mex Chicken Melts

• 1 loaf French bread, thinly cut slices
• 1/2 cup onion, finely chopped
• 1/2 cup green bell pepper, chopped
• 4 ounces cheddar cheese, grated, divided (1 cup)
• 10 ounces chicken meat (canned chunk white drained and flaked)
• 1/4 cup mayonnaise
• 1 tablespoon southwest seasoning
• 1 garlic clove, pressed
• 2 plum tomatoes, sliced
• 2 tablespoons fresh parsley, snipped

1. Cut bread into 20 1/4-inch slices. Arrange slices on a baking stone.
2. 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.
3. 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.
4. Bake 15-18 minutes or until golden brown. Serve hot.

bread, onion, green bell pepper, cheddar cheese, chicken meat, mayonnaise, garlic, tomatoes, fresh parsley

Taken from www.food.com/recipe/tex-mex-chicken-melts-209334 (may not work)