FIESTA BREAD

FOR THE BREAD:
1 cup Quaker oats, uncooked (quick or old fashioned)
1 1/4 cups all-purpose flour
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt (optional)
2 tbsp margarine, chilled
1/4 cup green onions (about 2), thinly sliced
1 medium jalapeno, seeded and finely chopped (or l tbsp canned green chilies, chopped)
1 cup nonfat plain yogurt
2 egg whites, lightly beaten
FOR THE SPREAD:
4 oz fat-free cream cheese, softened
2 tbsp picante sauce or salsa
1 tbsp thinly sliced green onion

Heat oven to 425 degrees F. Lightly spray 10-inch oven proof skillet or cookie sheet with no stick cooking spray or grease lightly.

TO MAKE THE BREAD:
In large bowl, combine dry ingredients; mix well. Cut in margarine with pastry blender or two knives until mixture resembles course crumbs. Stir in onions, jalapeno pepper, yogurt and egg whites, mixing just until moistened. Turn out onto well floured surface; knead gently 8 to 10 times.

Pat dough evenly into prepared skillet or into 9-inch circle on prepared cookie sheet.

Bake 13 to 16 minutes or until golden brown.

TO MAKE THE SPREAD:
Combine all ingredients for the spread together; mix well.

TO SERVE:
Cut bread into wedges; serve warm with spread.

Servings: 8
Source: Quaker