santa fe stuffed toast

Santa Fe Stuffed Toast

8 (1-inch) slices French bread
4 ounces Monterey jack cheese, sliced into 8 pieces
3 eggs, beaten
1/4 cup milk
1 teaspoon chili powder
2 tablespoons butter
1 cup salsa
1 cup sour cream
1 cup guacamole

Cut a pocket into each slice of bread horizontally; place a piece of cheese in pocket and press to close.

Combine the eggs, milk and chili powder in a bowl. Dip each slice of bread in mixture on both sides.

Heat butter in a large skillet on medium heat and cook the bread for 2 minutes on each side or until golden.

Serve the toast with the salsa, sour cream and guacamole.

Serves 4.

Every journalist has a novel in him, which is an excellent place for it. — J. Russel Lynes

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