Recipe Swap: Taco Bread Twist

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Have I mentioned before that I'm not exactly the most patient person in the world? The category for this recipe swap was Game Day foods and I easily could have waited until closer to the Superbowl to make this dish, but I just couldn't. My impatience won out and mere days after Sarah of Taste of Home Cooking sent me my link to Kate's Recipe Box, I picked out a recipe and made it. 

Kate has lots of recipes that would be great for game days or parties. I had a hard time choosing, but Tom is a serious lover of all things taco so  I knew he would appreciate this recipe.



Taco Bread Twist
Source: Kate's Recipe Box
Servings: 4
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Ingredients:
    • 1 tsp. olive oil
    • 1 lb. ground chicken 
    • 1 small red pepper, diced
    • 2 chipotle peppers, diced
    • 2 tbsp. taco seasoning
    • 3 tsp. adobo sauce 
    • 2 tbsp. cilantro, chopped
    • 2 (11 oz.) tubes refrigerated French bread
    • 1 cup shredded cheddar cheese
    • 1 egg, lightly beaten
    • 1 tsp. dried oregano
    • salt and pepper, to taste
Directions:
1. Preheat the oven to 375. Line a baking sheet with parchment paper or foil.
2. Heat olive oil in a large skillet. Add ground chicken, bell pepper, chipotle peppers, taco seasoning and adobo sauce. Cook for 5-6 minutes or until chicken is browned. Stir in cilantro, salt and pepper.
3. Use a serrated knife to cut lengthwise down each french bread roll. Gently spread apart the dough until you have a 4-inch well in the center. Repeat with the other roll.
4. Divide the cheese and sprinkle down the center of each well, then divide the chicken mixture into each well. Bring the sides up and over of each roll and pinch to seal the seams.
5. Place each roll seam side down on the prepared baking sheet and fold the roll over each other, creating a twisted look. Brush both rolls with the egg wash.
6. Use the serrated knife to cut small slits in the dough to allow steam to escape. Sprinkle the rolls with the oregano.
7. Bake for 30 minutes or until golden brown. Allow to rest 5 minutes before slicing.

I didn't pull my French bread quite far enough apart so I had some leftover chicken mixture so make sure to really spread the dough. This was an easy to make dish that would obviously be great for a game day!



Tom and I both ate this dipped in taco sauce but you could skip the sauce entirely or use salsa, pico de gallo, guacamole, etc. The options are pretty endless.

4 comments:

  1. Ha! I love that you didn't wait to make your recipe. :)

    ReplyDelete
  2. This is looks amazing and would be right up our ally!

    ReplyDelete
  3. Wow! This is a new idea to me, I have never seen taco bread, however it looks delicious and perfect for a crowd!

    ReplyDelete

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