Toppings

Mexican Topping
¼ cup prepared Fresh Salsa (see page 54)
2 tablespoons shredded reduced fat Cheddar or Monterey
Jack cheese
1 tablespoon diced green chilies

Western Topping
2 tablespoons chopped tomato
2 tablespoons finely chopped green bell pepper
2 tablespoons shredded reduced fat Cheddar cheese
1 tablespoon sliced green onions
2 tablespoon bacon bits

Veggie Topping
3 tablespoons chopped broccoli
2 tablespoons chopped yellow squash
2 tablespoons shredded reduced fat Cheddar cheese
1 tablespoon sliced green onions