Chile And Cheese Appetizer Tart

Recipe Ingredients

1		Pillsbury refrigerated pie crust
1 cup	146g / 5.1oz	Shredded cheddar cheese
1 cup	146g / 5.1oz	Shredded Monterey jack cheese
1		Old El Paso chopped green chiles, drained
1/4 teaspoon	1.3ml	Chili powder
1 cup	237ml	Old El Paso thick and chunky salsa

Recipe Instructions

Allow both crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 450F. Unfold one crust onto ungreased cookie sheet; remove plastic sheets and press out fold lines.

Sprinkle cheeses over crust to within 1/2 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 450F for 10 to 15 minutes or until golden brown. Let stand 5 minutes. Cut into wedges; serve with salsa.

Source:
Pillsbury Solutions, December 07, 1997

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.