April 17, 2009

Chili Chicken salad

1 pkg. (8oz) cream cheese, softened
2 cups cubed cooked chicken
1 1/2 cups shredded cheddar cheese
1 can (4 oz.) chopped green chilies
3 tbsp. chopped green onions
1 tsp. ground cumin
1/4 tsp. crushed red pepper flakes
1/4 tsp. chili powder
4 hard rolls

In a small bowl, beat the cream cheese until fluffy. Stir in the chicken, cheddar cheese, chilies, onions and seasonings. Cut top fourths off of rolls. Hollow out leaving 1/4 in of bread in bottom. Fill bottom of rolls with chicken mixture. Replace the tops. Place on a cookie sheet. Bake at 375 for 5-7 minutes. I like to put a slice of tomato on each sandwich after it comes out of the oven

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