Creole Style Butter Marinade 
No Salt Seasoning 
Street Corn Deviled Eggs
Bring bold flavor to your table with these Street Corn Deviled Eggs by @GrillNation. Creamy yolks…
Get RecipeYum! This cheesy garlic pull apart bread is sure to be a hit at your holiday dinner. Viet Home Cooking combines the flavors of roasted chicken with garlic, cheese and Creole seasoning for a side dish that’s truly delicious.
Ingredients
-
1 Loaf of Round Bread (About 13 Ounces), Unsliced
-
2 Tablespoons Tony’s Creole-Style Butter Marinade
-
1/4 Teaspoon Tony’s No Salt Seasoning
-
2 Tablespoons Unsalted Butter, Melted
-
1 Tablespoon Fresh Garlic, Minced
-
1/4 Cup Green Onion, Chopped
-
1 Cup Rotisserie Chicken, Shredded
-
1 1/2 Cups Mozzarella Cheese, Shredded
-
1/2 Cup Sharp Cheddar Cheese, Shredded
- Clear
Directions
- Preheat oven to 350°F.
- Combine the Tony’s Creole-Style Butter Marinade, melted butter, garlic, green onion and Tony’s No Salt Seasoning in a bowl.
- In another bowl, combine the mozzarella, cheddar and chicken. Mix well.
- Cut a crisscross pattern into the round bread. Do not cue through the bread.
- Place the bread in aluminum foil on top of a baking tray. Make sure the foil is large enough to cover the bread.
- Bush the garlic butter mixture throughout the cuts in the bread. Leave a little of the garlic butter mixture for later. Add the chicken and cheese mixture to the inside each cut.
- Cover the bread with the foil and bake for 25-30 minutes.
- Uncover the bread and brush the remaining garlic butter mixture on top of the bread. Bake for another 15 minutes or until the cheese is fully melted.
- Remove from the oven and enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Fried Garlic Butter Wings
Crispy, juicy, and full of bold flavor, these Fried Garlic Butter Wings by @CreoleSeoul are a…
Get Recipe