Stuffed Tex-Mex Loaf

Yield: 10 servings
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 168
  • Fat: 4g
  • Saturated fat: 1.6g
  • Protein: 7.6g
  • Carbohydrate: 26g
  • Cholesterol: 4mg
  • Iron: 1.6mg
  • Sodium: 526mg
  • Calories from fat: 21%
  • Fiber: 2g
  • Calcium: 127mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 400°.
  2. Spread salsa over bottom half of bread. Top with cheese, chiles, olives, and top half of bread.
  3. 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.
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