". Originally called "Chicken-Raspberry Twinkie Salad", but since its baked
with cheese and served warm I felt that was a misleading name...Chicken and Cheese Stuffed Twinkies
From the modern White Trash classic, "The Twinkies Cookbook: An Inventive and Unexpected Recipe Collection from Hostess
1/2 c raspberry preserves
1/4 c balsamic vinegar
6 twinkies, halved long ways with creme filling scooped out and reserved
2 c shredded, cooked chicken
2 seeded, diced roma tomatoes
1 seeded, diced jalapeņo pepper
2 Tbsp chopped onion
salt and pepper to taste
1 c shredded cheddar cheese
2 c mixed mesclun greens
Preheat oven to 450
Whisk preserves with the vinegar. Reserve 1/2 of this for the mesclun greens. Whisk the other 1/2 into the reserved creme filling. Add chicken to this and toss.
Place the twinkies, cut side up, on a baking sheet.
In another bowl, combine all vegetables besides mesclun greens. Salt and pepper to taste.
Spoon chicken filling into twinkie halves, sprinkling each with cheese, and dividing chicken and cheese evenly. Spoon the tomato mixture over the top of the cheese. Bake for five minutes until cheese is melted. Cool slightly.
Toss mesclun greens with reserved rasperry/vinegar mixture. Serve two twinkie halves atop a bed of the mixed greens.