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Josefinas (Toast with Chili Cheese)

Yield Makes 8 to 10 appetizer servings
Notes: Serve this chili- and cheese-topped toast as an appetizer or a bread.

Ingredients

  • 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

Nutrition Information

  • calories 140
  • caloriesfromfat 42 %
  • protein 5.5 g
  • fat 6.6 g
  • satfat 3.6 g
  • carbohydrate 15 g
  • fiber 1 g
  • sodium 345 mg
  • cholesterol 17 mg

How to Make It

  1. Cut baguette in half horizontally.

  2. In a bowl, mix shredded cheese, chilies, onion, sour cream, garlic, and 1/4 teaspoon paprika.

  3. 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.

  4. 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.