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Prep 20min
Total35min
Servings12
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Ingredients
1
loaf (18 inch) baguette French bread, cut into 36 (1/2-inch) slices
1
tablespoon olive oil
1
cup crumbled crisply cooked bacon
1
cup shredded deli rotisserie chicken
1
cup shredded mozzarella cheese (4 oz)
1
cup shredded pepper Jack cheese (4 oz)
1/2
cup chopped red bell pepper
1
package (8 oz) cream cheese, softened
2
to 3 chipotle chiles in adobo sauce (from 7-oz can), finely chopped
3
tablespoons finely chopped chives
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Steps
1
Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Place bread slices with sides touching in single layer on parchment paper. Brush with oil.
2
Bake 5 to 7 minutes or until bread is toasted. Meanwhile, in medium bowl, stir together remaining ingredients except 1 tablespoon of the chives.
3
Spoon mixture on toasted bread slices; sprinkle with remaining 1 tablespoon chives.
4
Bake 10 to 12 minutes or until cheese is melted and golden brown. Cool 5 minutes. Slide parchment and bread onto wooden cutting board or serving platter so guests can pull them apart. Serve warm.
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Save the leftover chipotle chiles by spooning them into a resealable freezer plastic bag. Store them in the freezer for up to 3 months.
Bake this appetizer in an ovenproof baking dish or platter to quickly go from oven to table.
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