Notes: Serve this chili- and cheese-topped toast as an appetizer or a bread.
1 slender baguette (1/2 lb.)
1 cup (1/4 lb.) shredded jack cheese
2 cans (4 oz. each) diced green chilies
1/2 cup minced sweet onion (such as Maui or Walla Walla)
1/2 cup sour cream
3 cloves garlic, peeled and minced
About 1/4 teaspoon paprika
How to Make It
Cut baguette in half horizontally.
In a bowl, mix shredded cheese, chilies, onion, sour cream, garlic, and 1/4 teaspoon paprika.
Spread mixture evenly over cut sides of baguette; dust lightly with more paprika. Set, cheese mixture up, on a 14- by 17-inch baking sheet.
Broil 4 inches from heat until topping is puffy and lightly browned, about 6 minutes. For appetizers, cut into 1 1/4- to 1 1/2-inch-long pieces; to serve as a bread, cut into 3- to 4-inch sections. Serve warm.