2 c. cooked diced chicken
1 1/2 c. (6 oz.) shredded mild Cheddar cheese
1 (8 oz.) pkg. Philadelphia cream cheese, softened
1 (4 oz.) can green chopped chilies
3 tbsp. chopped green onion
1 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. red pepper
4 lg. or 6 med. hard rolls
1 ripe tomato, sliced
1 ripe avocado, sliced
2 tbsp. minced cilantro

Preheat oven to 375 degrees. Mix together chicken, cheeses, chilies, onion, cumin, chili powder, and red pepper. Cut small slice off top of each roll. Hollow out. Fill rolls with mixture. Put on cookie sheet. Bake until puffed and golden, 5 to 7 minutes. Garnish with tomato and avocado. Sprinkle tops with cilantro. 4 to 6 servings. Salad may be served cold.

Preparation time: 10 minutes; cooking time: 7 minutes.