- 2 cups shredded American and Cheddar cheese blend (8 ounces)
- 1 jar (5 ounces) olive-pimiento cheese spread
- 1 can (4.5 ounces) Old El Paso™ chopped green chiles
- 1/4 cup mayonnaise or salad dressing
- 1/2 teaspoon onion powder
- 1 loaf (1 pound) unsliced French bread, cut horizontally in half
- Sliced pimiento-stuffed olives, if desired
Step 1 Heat coals or gas grill for indirect heat. If using charcoal grill, arrange coals around edge of firebox. Mix all ingredients except bread and olives in medium bowl.
Step 2 Place bread, cut sides down, over center of charcoal grill or over unheated side of gas grill and over medium-low heat. Cover and grill 4 to 5 minutes or until toasted.
Step 3 Remove bread to cookie sheet; spread toasted sides with cheese mixture. Cover and grill bread, cheese sides up, 5 to 7 minutes or until cheese is hot and melted. Garnish with olives. Cut bread into slices to serve.
NutritionCalories180(Calories from Fat90),Total Fat10g(Saturated Fat4 1/2g,Trans Fat0g),Cholesterol20mgSodium460mgTotal Carbohydrate16g(Dietary Fiber1g Sugars1g),Protein7g;% Daily Value*:Vitamin A6%;Vitamin C0%;Calcium10%;Iron6%; Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat; Carbohydrate Choices:1
*Percent Daily Values are based on a 2,000 calorie diet.
Expert TipsIf your grill is full, or you don't want to light it up, just broil the bread in the oven instead. Before adding the cheese mixture, broil bread, cut sides up, 2 to 3 minutes or until golden brown. Spread with the cheese mixture, then broil 2 to 3 minutes longer until cheese is hot and melted.
Kids love cheesy bread, but if they don't care for olives and green chiles, leave them out and use plain cheese spread.
The toasted bread can be topped, covered and refrigerated for up to 2 hours before heating it on the grill.