Tex-mex appetizer tart
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pillsbury refrigerated pie crust (from 15-oz. pkg.); softened as directed on package | |
| 6 | ounces | Colby-monterey Jack cheese blend; shredded (1 1/2cup) |
| ½ | cup | Roasted red bell peppers; (from 7.25-oz. jar), drained, chopped |
| ½ | cup | Mayonnaise |
| 1 | can | (4.5 oz) Old El Paso® chopped Green Chiles |
| ¼ | cup | Chopped fresh cilantro or parsley |
Directions
Heat oven to 375 F. Remove crust from pouch. Place crust on ungreased cookie sheet; press out fold lines.
In medium bowl, combine cheese, roasted bell peppers, mayonnaise and chiles; mix well . Spread over crust to within 1inch of edges. Fold crust edges over filling to form 1-inch border; flute.
Bake at 375 F. for 25 to 35 minutes or until crust is golden brown.
Sprinkle with cilantro. Let stand 10 minutes. Cut into wedges. Serve warm.
16 servings
MC_Busted by Liz Custer custer@...
Recipe by: by Richard McHargue, $10,000 winner 1998 Pillsbury Bakeoff Posted to MC-Recipe Digest by " Liz Custer" <custer@...> on Mar 5, 1998
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