Nacho Cheese Bread

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20 min
total time 40 min
ingredients 5
16 servings

Nutrition Facts

Serving Size: 1 Serving

Calories120Calories from Fat35
Total Fat3 1/2g
Saturated Fat2gTrans Fat0g Cholesterol10mgSodium360mgTotal Carbohydrate17g
Dietary Fiber0g Sugars0g Protein5g% Daily Value*:
Vitamin A4%Vitamin C0%Calcium8%Iron6%
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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Ingredients

  • 2 cans Pillsbury™ refrigerated crusty French loaf
  • 1/2 cup reduced-fat chives-and-onion cream cheese (from 8-oz container)
  • 1/4 cup Old El Paso™ chopped green chiles (from 4.5-oz can), drained
  • 1 tablespoon Old El Paso™ 40% less-sodium taco seasoning mix (from 1-oz package)
  • 1 cup shredded reduced-fat Cheddar-Monterey Jack cheese blend (4 oz)

Preparation

Step 1

1 Bake 2 loaves crusty French loaf as directed on cans.
2 Meanwhile, heat gas or charcoal grill. In small bowl, stir together cream cheese, green chiles and taco seasoning mix.
3 Cut breads in half lengthwise. Place bread halves cut sides down on grill over medium heat. Cover grill; cook 3 to 5 minutes or until light golden brown.
4 Turn bread halves; spread cream cheese mixture evenly on cut sides of bread. Sprinkle with shredded cheese. Cover grill; cook 5 to 7 minutes longer or until cheese is melted.
Using reduced-sodium taco seasoning instead of the regular seasoning eliminates 40 milligrams of sodium per serving.

Substituting reduced-fat cream cheese and shredded cheese for the regular versions saves about 45 calories and 4 grams of fat per serving.

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