Stuffed Tex-Mex Loaf

Recipe from

Oxmoor House

Nutritional Information

Calories 168
Fat 4 g
Satfat 1.6 g
Protein 7.6 g
Carbohydrate 26 g
Cholesterol 4 mg
Iron 1.6 mg
Sodium 526 mg
Caloriesfromfat 21 %
Fiber 2 g
Calcium 127 mg


1 cup salsa
1 (16-ounce) loaf French bread, cut in half lengthwise
1 cup (4 ounces) preshredded reduced fat Mexican cheese blend (such as Sargento Light)
1 (4.5-ounce) can chopped green chiles, drained
1 (2 1/4-ounce) can sliced ripe olives, drained


Preheat oven to 400°.

Spread salsa over bottom half of bread. Top with cheese, chiles, olives, and top half of bread.

Wrap in foil; bake at 400° for 20 minutes or until cheese melts and bread is toasted. Let stand 5 minutes. Cut into slices, using a serrated knife.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2001
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