Grilled Light Nacho Cheese Bread

Say yum! Whether served as a snack or a cheesy bread accompaniment, our light cheese bread delivers on flavor. MORE+ LESS-

By Pillsbury Kitchens

May 28, 2013

Ingredients

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

tablespoon Old El Paso™ 40% less-sodium taco seasoning mix (from 1-oz package)

cup shredded reduced-fat Cheddar-Monterey Jack cheese blend (4 oz)

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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.