Layered Southwestern Spread

Yield: 10 servings

Exchanges per serving:
1 Medium-Fat Meat
1 Vegetable

Per serving:
Calories 98
Carbohydrate 4.9g
Protein 7.6g
Fat 5.6g
Cholesterol 13mg
Fiber 0.9g
Sodium 214mg


2 cups (8 ounces) shredded part-skim mozzarella cheese
1/3 cup 1% low-fat cottage cheese
1 (4 ½ ounce) can chopped green chiles, drained
2 tablespoons reduced-calorie mayonnaise
¼ teaspoon garlic powder
1 cup seeded, chopped tomato
1 cup shredded lettuce
½ cup red kidney beans, rinsed and drained
1 ½ tablespoons sliced green onions
8 ripe onions, sliced
Pita chips (optional)



1. Combine first 5 ingredients in a medium bowl; stir well.

2. Spread cheese mixture in a 9-inch quiche dish. Bake at 350 degrees F for 20 minutes or until bubbly. Let cool 3 minutes.

3. Arrange chopped tomato around edge of dish, leaving a 1-inch border. Arrange lettuce next to tomato, forming a ring. Arrange beans in center. Sprinkle evenly with green onions and olives. Serve warm with pita chips, if desired.


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