1 Tbsp. plus 1 tsp. chopped canned chipotle peppers in adobo sauce, divided
2 green onions, chopped
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Let's Make It
Heat oven to 375ºF.
Combine bread crumbs and seasonings; stir in chipotle cheese. Reserve 3/4 cup chipotle cheese mixture.
Mix cream cheese and mayo in medium bowl until blended. Add chicken, celery, 1 Tbsp. peppers and remaining chipotle cheese mixture; mix well.
Spread cream cheese mixture onto bottom of 9-inch pie plate sprayed with cooking spray; top with reserved chipotle cheese mixture and remaining peppers.
Bake 25 min. or until heated through. Sprinkle with onions.
Prepare using PHILADELPHIA Neufchatel Cheese and KRAFT Light Mayo Reduced Fat Mayonnaise.
Serve with tortilla chips or pita chips.
For milder flavor, omit the chopped canned chipotle peppers in adobe sauce.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.