Stuffed Tex-Mex Loaf
- 1 (4.5-ounce) can chopped green chiles, drained
- 1 (2 1/4-ounce) can sliced ripe olives, drained
- 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)
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.