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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 16 |
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I found this recipe in 07/2003 Pillsbury recipe magazine. Orignally it had directions for grilling but I have modified them for the oven. Ingredients:
1/2 cup light cream cheese with chives and onions |
1/4 cup chopped green chili, drained |
1 tablespoon reduced-sodium taco seasoning mix |
1 loaf french bread, split lengthwise |
4 ounces reduced-fat monterey jack and cheddar cheese blend, shredded |
Directions:
1. Heat oven to 350°F Combine cream cheese, taco seasoning and green chilies and mix well. Set aside.
2. place bread in preheated oven and bake 10-15 minutes until light golden brown
3. Remove from oven and spread cream cheese mixture evenly on top. Sprinkle with shredded cheese and bake an additional 3-5 minutes until cheese evenly melted.
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