Stuffed french bread with a hearty, warm and delicious chicken-mixture with tomatoes, black beans, and corn.
Servings : 12servings
Prep Time 20 minutesmins
Cook Time 25 minutesmins
Total Time 45 minutesmins
Ingredients
1large(about 12 to 14 inches long) loaf French Bread, cut into three equal pieces
cooking spray
2tablespoonsolive oil
1yellow onion, diced
3garlic cloves, minced
1can(14.5-ounces) Hunt’s® Diced Tomatoes
1/2tablespoonchili powder
1teaspoonground cumin
1/2teaspoonpaprika
salt and fresh ground pepper, to taste
2cupscooked cubed or shredded chicken meat
1/2cupcorn kernels(if using canned, please rinse well and drain)
1/2cupcooked black beans(if using canned, please rinse well and drain)
1-1/2cupsshredded mexican-blend cheese
fresh chopped parsley or cilantro, for garnish
light sour cream, for serving (optional)
Instructions
Preheat oven to 400F.
Line a baking pan with foil and lightly grease with cooking spray; set aside.
Using a serrated knife, cut a wedge into the top of each loaf, cutting to about 1 inch from each side.
Using your fingers, carefully remove the cut wedge inside of each loaf.
Transfer bread boats to prepared baking pan, spray the inside of the boats with cooking spray and bake for 5 to 7 minutes, or until lightly crusted inside. (You can skip this part, but when they're completely done, the bottom will be soggy)
Remove from oven and set aside.
Heat olive oil in a large nonstick skillet; add onions and cook for 2 minutes or until tender.
Add garlic and continue to cook for 30 seconds, or until fragrant.
Stir in the diced tomatoes; season with chili powder, cumin, paprika, salt and pepper.
Bring to a boil; reduce heat to a simmer and continue to cook for 5 minutes, stirring occasionally.
Stir in chicken, corn, and black beans; continue to cook for 3 minutes, or until heated through.
Taste for seasonings and adjust accordingly.
Spoon chicken mixture into prepared bread boats.
Bake for 8 minutes.
Remove from oven and sprinkle tops with cheese; bake for an additional 2 to 3 minutes, or until cheese has melted.
Remove from oven and let stand few minutes.
Using a serrated knife, carefully cut each bread boat into 4 wedges.
Sprinkle with chopped parsley or cilantro.
Serve.
Optionally, serve with a side of light sour cream.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.