Tex-Mex Appetizer Tart
- Prep Time: 10 min.
- Cook Time: -
- Serves: 16
Recipe Provided By: Pillsbury Bake-Off®
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Ingredients
- 1 Pillsbury(R) refrigerated pie crust, softened as directed on box
- 1 1/2 cups shredded Colby-Monterey Jack cheese blend
- 1/2 cup roasted red bell peppers, drained, chopped
- 1/2 cup mayonnaise
- 1 (4.5 ounce) can Old El Paso(R) chopped green chiles
- 1/4 cup chopped fresh cilantro or parsley
Nutrition Info
Per Serving
- Calories: 161 kcal
- |
- Carbohydrates: 7 g
- |
- Dietary Fiber: 0 g
- |
- Fat: 13 g
- |
- Protein: 3 g
- |
- Sugars: 0 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
Cooking Directions
- Heat oven to 375 degrees F. Remove crust from pouch; place flat on ungreased cookie sheet.
- In medium bowl, mix cheese, roasted bell peppers, mayonnaise and chiles. Spread over crust to within 1 inch of edge. Fold crust edge over filling to form 1-inch border; flute.
- Bake 25 to 35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand 10 minutes. Cut into wedges. Serve warm.
Yield: 16 servings
3. Still Hungry?
Wedge a new appetizer into your plans. Refrigerated pie crust holds a pepped-up cheese filling.
Notes:
Submitted by
Richard McHargue, Richmond, KY
Bake-Off(R) Contest 38, 1998
$10,000 Winner
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