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Taco Po'Boys

"Whenever I'm busy, I make these southwestern sandwiches that start with convenient refried beans and deli chicken," explains Patricia Sanks from Camas, Washington. "Cheese, veggies and a creamy homemade spread top them off. I never have leftovers."

4 ServingsPrep: 25 min. Bake: 5 min.

Ingredients

4 French sandwich rolls
1 can (16 ounces) refried beans, warmed
1 tablespoon taco seasoning
1/2 pound thinly sliced deli chicken
1 cup (4 ounces) shredded cheddar cheese
2 cups shredded lettuce
1 cup diced fresh tomatoes
1 can (2-1/4 ounces) sliced ripe olives, drained
1 medium red onion, sliced and separated into rings
1 can (4 ounces) chopped green chilies
1 cup (8 ounces) sour cream
1/2 medium ripe California Avocado, peeled and mashed
3 drops hot pepper sauce

Directions

Cut rolls in half lengthwise; hollow out the bottoms, leaving 1-in.
shells. Place rolls cut side up on a baking sheet. Broil 4-6 in.
from the heat for 2 minutes or until toasted.
Combine the beans and taco seasoning; spread over bottom of rolls.
Top with chicken, cheese, lettuce, tomatoes, olives, onion and
chilies. Combine the sour cream, avocado and pepper sauce; spread
over cut side of roll tops. Place over sandwiches. Yield: 4
servings.

2 of 2

Taco Po'Boys (continued)

Nutrition Facts: 1 serving (1 each) equals 739 calories, 34 g fat (18 g saturated fat), 130 mg cholesterol, 1,402 mg sodium, 67 g carbohydrate, 11 g fiber, 40 g protein.