Chili Topped Cornbread Melts

Sounds good do you have a receipe please?

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Laura
Please visit my blog
http://mylifeinlaurasworld.blogspot.com/

Sure, Laura, here it is.


It was very easy to prepare and I really liked it. DH is out of town so I’ll make it again next
week to get his opinion. If you try it, please let me know if you and your family liked it.

Prepare you favorite chili and keep warm.

Prepare your favorite Tex-Mex cornbread batter (I add fresh corn, jalapenos, green onions, etc.)
and bake it in a greased 8”x 8” inch pan (I use cast iron) until golden brown. When you remove
the bread from the oven, slice it into 4 equal squares and transfer them a baking sheet. Set aside.

Just before the bread is done, fry 8 slices of bacon (place on paper towels to drain), slice a large,
ripe, firm tomato into 4 thick slices and place some shredded Monterey Jack cheese in a bowl.

Preheat broiler.

Place 1 slice of tomato on each cornbread square and place it under the broiler just long enough
to warm the tomato. Remove from the oven, top each tomato slice with 2 slices of bacon and
sprinkle with the cheese. Return to the broiler until the cheese is melted. Remove from the oven,
transfer each square to a serving dish/bowl, ladle chili over the top and garnish with sour cream
and minced cilantro. *The chili could also just be served on the side.

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