Southwestern Recipes

Santa Fe Stuffed Toast

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  • 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


  1. Cut a pocket into each slice of bread horizontally; place a piece of cheese in pocket and press to close.
  2. Combine the eggs, milk and chili powder in a bowl. Dip each slice of bread in mixture on both sides.
  3. Heat butter in a large skillet on medium heat and cook the bread for 2 minutes on each side or until golden.
  4. Serve the toast with the salsa, sour cream and guacamole.

Yield: 4 servings

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