It was 3 in the afternoon yesterday and I didn't yet know exactly what I was making to go with the chicken fajita foil packs and steamed asparagus that I was going to make for dinner. Logically I took to the internet. After 30 or so minutes of browsing I decided on this recipe for salsa melts, they are kind of like a Mexican bruschetta. I think you'll like them!
Where I found this recipe: Kraft Canada
My rating for this recipe: 3.5 stars (out of 5)
Will I make this again? Most likely
Things I changed and things I will do differently next time: I used a jalapeño instead of a chipotle in adobo and I used shredded cheese instead of cheese slices. The only change I would make would be to use a thinner loaf of bread, I found that the topping to bread ratio was a little bit off.
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2 large tomatoes, seeded, diced
1/4 cup Kraft Italian Dressing
1/4 cup chopped fresh cilantro
2 green onions, finely chopped
1 chipotle pepper in adobo sauce, finely chopped
1 tsp. ground cumin
1 loaf French bread (16 oz.), cut diagonally into 20 slices
10 KRAFT Big Slice Pepper Jack Cheese Slices, cut in half diagonally
Start by dicing up the tomatoes, mincing the cilantro and chopping the pepper and green onions.
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Next you whisk together the Italian dressing and cumin, and then add in the veggies you just prepped.
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Once you've got your topping ready it's time to grill the bread. You'll want to heat your grill to medium and cover one half of the grill with a sheet of aluminium foil first. Next you grill your bread face down until it is golden brown, keeping a very careful eye on it (it burns quickly, as you can tell it almost happened to me here!)
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Once the bread is ready place it face up on the aluminium foil, spread the topping evenly over top of the bread and top with the cheese. Grill 3-5 minutes, or until the cheese is melted.
TADA!
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