Tex-Mex Appetizer Tart

Recipe Ingredients

1		Pillsbury refrigerated pie crust*
6 oz	170g	Shredded colby-Monterey jack cheese blend - (1 1/2 cups)
1		Roasted red bell peppers - drained and chopped
1/2 cup	118ml	Mayonnaise
1		Old El Paso chopped green chiles
1/4 cup	4g / 0.1oz	Chopped fresh cilantro or parsley

Recipe Instructions

*Soften as directed on package.

Heat oven to 375F. 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 375F for 25 to 35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand 10 minutes. Cut into wedges.

Serve warm.

Source:
by Richard McHargue, $10,000 winner 1998 Pillsbury Bakeoff

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