Cheesy Muffin Melt

1 1/2 cups creamed cottage cheese
1/2 cup wheat germ, regular
2 teaspoons chopped green chiles
1/4 teaspoon dried oregano, crushed
1/4 teaspoon dried basil, crushed
1/4 teaspoon salt
3 each whole wheat English muffins, halved and toasted
6 tomato slices
Sharp cheddar cheese slices, cut into strips
 
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.

Tagged as: Cheesy Muffin Melt