Santa Fe Stuffed Toast
Delicious.
Yield
4 servingsPrep
6 minCook
9 minReady
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
french bread
|
*
|
| 4 | ounces |
monterey jack cheese
sliced |
|
| 3 | large |
eggs
beaten |
|
| ¼ | cup |
buttermilk
|
|
| 1 | teaspoon |
chili powder
|
|
| 2 | tablespoons |
butter
|
|
| 1 | cup |
salsa
|
|
| 1 | cup |
sour cream, light
|
|
| 1 | cup |
guacamole
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
french bread
|
*
|
| 115.6 | ml/g |
monterey jack cheese
sliced |
|
| 3 | large |
eggs
beaten |
|
| 59 | ml |
buttermilk
|
|
| 5 | ml |
chili powder
|
|
| 3E+1 | ml |
butter
|
|
| 237 | ml |
salsa
|
|
| 237 | ml |
sour cream, light
|
|
| 237 | ml |
guacamole
|
*
|
Directions
Form a pocket in the French bread by cutting horizontally ⅔ of the way through the middle of each slice.
Place a piece of cheese into each pocket and press to close.
Combine the eggs, milk and chili powder in a medium bowl and dip each slice into the mixture.
Heat a large pan over medium heat and melt the butter.
Add the bread and cook until each side is golden, about 5 minutes total.
Serve the toast with salsa, sour cream and guacamole.
