Cheesy muffin melt
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Cottage Cheese; Creamed |
| ½ | cup | Wheat Germ; Regular |
| ¼ | teaspoon | Oregano Leaves; Crushed |
| ¼ | teaspoon | Basil Leaves; Crushed |
| ¼ | teaspoon | Salt |
| 3 | eaches | WholeWheat English Muffins;* |
| 6 | eaches | Tomato; Slices |
| 1 | x | Cheddar; Sharp, Slices |
| 2 | tablespoons | Green Chiles; Chopped |
Directions
* The whole wheat muffins should be halved and toasted.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++ Combine the cottage cheese, wheat germ, chiles, and seasonings, blending well. Mound onto toasted muffins. Top with tomato slices and criss-cross with cheddar strips. Broil 3 to 4 inches from the heat until the cheddar melts, about 5 minutes. Makes 6 open faced sandwiches.