Quaker's: Fiesta Bread

• 1 cup rolled oats uncooked, (quick or old fashioned)
• 1 1/4 cups flour, all-purpose
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon cumin ground
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt , optional
• 2 tablespoons margarine chilled
• 1/4 cup scallions, spring or green onions thinly sliced, (about 2 onions)
• 1 each jalapeno pepper seeded and finely chopped, or l tb green chilies, canned, chopped
• 1 cup yogurt, non-fat plain
• 2 each egg whites lightly beaten
• 4 ounces cream cheese softened, fat free
• 2 tablespoons salsa picante
• 1 tablespoon scallions, spring or green onions thinly sliced

1. Heat oven to 425 degrees F.
2. Lightly spray 10-inch oven proof skillet or cookie sheet with non stick cooking spray or grease lightly.
3. For bread, in large bowl, combine dry ingredients; mix well.
4. Cut in margarine with pastry blender or two knives until mixture resembles course crumbs.
5. Stir in onions, jalapeno pepper, yogurt and egg whites, mixing just until moistened.
6. Turn out onto well floured surface; knead gently 8 to 10 times.
7. Pat dough evenly into prepared skillet or into 9-inch circle on prepared cookie sheet.
8. Bake 13 to 16 minutes or until golden brown.
9. For spread, blend all ingredients; mix well.
10. Cut bread into wedges; serve warm with spread.

rolled oats, flour, baking powder, baking soda, cumin ground, chili powder, salt, margarine, scallions, jalapeno pepper, yogurt, egg whites, cream cheese, salsa picante, scallions

Taken from recipeland.com/recipe/v/quakers-fiesta-bread-40384 (may not work)