Chili Loaf

From Sunset Magazine 1998

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 1 (1 lb)  round or oval  French bread
• 1  tablespoon butter, melted
• 1  cup  neufchatel cheese
• 2  large eggs
• 3⁄4 cup nonfat milk
• 1⁄4 cup flour
• 1⁄2 teaspoon  ground mild california chili powder or 1⁄2 teaspoon paprika
• 1⁄4 teaspoon salt
• 1 (7 ounce) can diced green chilies
• 1⁄2 cup  2% low-fat cheddar cheese, shredded
• 1 (1/2lb)  firm-ripe avocado
• 1  tablespoon lime juice
•  green tomatillo sauce

Directions

1. Cut the top off the loaf leaving an edge 3/4-1 inch from crust rim. Pull out the center of the loaf. Tear the center bread into 1/2 inch bread chunks.
2. Brush the interior of the loaf with enough butter to coat. Wrap the crust with foil.
3. Bake at 350 until interior is lightly toasted, 7-9 minutes.
4. Blend neufchatel cheese, eggs, 1/2 cup milk, flour, chili, and salt. Stir chilies into cheese mixture.
5. Set hot crust on a baking sheet and pour filling into it.
6. Add remaining 1/4 cup milk, stir with a fork, then push enough 1/2 inch chunks of bread into the filling to bring it up to the crust rim.
7. Return loaf to the oven. Bake until center is firmly set when loaf is gently shaken, 40-45 minutes.
8. Remove from oven and immediately sprinkle with cheddar cheese. Let cool at least 15 minutes. Remove foil.
9. Peel and thenly slice or dice avocado, mix with lime juice, and arrange on the chili loaf.
10. Cut loaf and serve with tomatillo sauce and salt to taste.