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Cheesy Chili Italian Bread

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  • Prep 10 min
  • Total 30 min
  • Servings 12
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Serve this 3-ingredient wonder with your next batch of chili, and watch it disappear!
Updated May 10, 2005
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Ingredients

  • 1 jar (8 ounces) process cheese spread
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained
  • 1 loaf (1 pound) unsliced Italian bread

Steps

  • 1
    Heat oven to 350°F.
  • 2
    Mix cheese spread and chilies. Cut bread loaf diagonally into 1-inch slices to within 1/2 inch of bottom. Spread both sides of each slice with cheese mixture. Place loaf on 18x8-inch piece of aluminum foil. Bring foil up around loaf, pressing against sides and leaving top uncovered.
  • 3
    Bake about 20 minutes or until hot and crusty. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    Instead of the green chilies, try mixing 1/3 cup finely chopped ripe olives, tomato, bell pepper or pepperoni with the cheese spread.
  • tip 2
    Stir 1/2 cup salsa into the cheese spread for a subtle flavor twist.

Nutrition

160 Calories, 6 g Total Fat, 6 g Protein, 21 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
55
Total Fat
6 g
Saturated Fat
2 g
Cholesterol
10 mg
Sodium
560 mg
Potassium
100 mg
Total Carbohydrate
21 g
Dietary Fiber
1 g
Protein
6 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
14%
14%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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