Southwestern Chicken Melts
These warm and cheesy open-faced sandwiches are 100% comfort food—a surefire hit with adults and kids alike. They’re delicious made with tuna too!
Serves
6
Prep time 15 minutes
Cook time 5 minutes
Ingredients
6 English muffins, split into halves
4 cans (5 oz. each) chunk white chicken or chunk light tuna, drained well
1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained
1/2 cup finely chopped onion
1/2 cup mayonnaise
4 tsp. dry taco seasoning
1/2 tsp. ground black pepper
2 Roma tomatoes, thinly sliced
6 slices sharp cheddar or pepper jack cheese
Hot sauce, optional
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Directions
Set an oven rack to the middle position. Preheat broiler to high. Line a large, rimmed baking sheet with foil and arrange English muffin halves crust-sides-up. Broil English muffins 1 minute until toasted golden brown. Turn them over and broil 1 minute. Remove from oven.
Stir together chicken, corn, onion, mayonnaise, taco seasoning and pepper with a fork in a medium bowl. Place about 1/3 cup chicken mixture on each English muffin half. Top each with 2 slices of tomato, followed by half a slice of cheese.
Broil until the cheese is bubbly and lightly browned and the chicken salad is warm, about 3 minutes. Serve immediately, topped with a few shakes of hot sauce, if desired.