Chile and cheese appetizer tart

16 Servings

Ingredients

Quantity Ingredient
15 ounces Pillsbury refrigerated pie crusts; 1 package
1 cup Shredded cheddar cheese
1 cup Shredded monterey jack cheese
4 ounces Old el paso chopped green chiles; drained
¼ teaspoon Chili powder
1 cup Old el paso thick 'n chunky salsa

Directions

Allow both crust pouches to stand at room temperature for 15 to 20 minutes.

Heat oven to 450 F. Unfold one crust onto ungreased cookie sheet; remove plastic sheets and press out fold lines. Sprinkle cheeses over crust to within ½ inch of edge; sprinkle with green chiles. Unfold remaining crust; remove plastic sheets and press out fold lines. Place over chiles.

Seal edges with fork; generously prick top crust with fork. Sprinkle with chili powder.

Bake at 450 F. for 10 to 15 minutes or until golden brown. Let stand 5 minutes. Cut into wedges; serve with salsa.

Copyright 1997 The Pillsbury Company Busted by Barb at Possum Kingdom Lake Texas Recipe by: Pillsbury Solutions, December 07, 1997 Posted to MC-Recipe Digest V1 #948 by "abprice@..." <abprice@...> on Dec 7, 1997

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