Melting Mexican Muffins

• 4 whole wheat English muffins, split in half & toasted
• 2 cups shredded iceberg lettuce
• 1 cup mild or medium salsa
• 1/2 cup grated light Monterey Jack cheese
• 1/2 cup grated Cracker Barrel Light Old Cheddar Cheese

1. PLACE 1/4 cup (50 mL) lettuce and 2 Tbsp (30 mL) salsa on each half.
2. SPRINKLE cheeses evenly over muffins.
3. BROIL until cheese melts and bubbles.

whole wheat english muffins, salsa, light monterey, grated cracker barrel

Taken from www.kraftrecipes.com/recipes/melting-mexican-muffins-85656.aspx (may not work)