Tex-Mex Appetizer Tart
Recipe Ingredients:
| 1 | refrigerated pie crust, softened as directed on pkg | |
| 1 1/2 | cup | shredded colby-monterey jack cheese blend |
| 1/2 | cup | roasted red bell peppers, drained & chopped |
| 1/2 | cup | mayonnaise |
| 1 | can | (4.5oz) chopped green chiles |
| 1/4 | cup | chopped fresh cilantro or parsley |
Recipe Instructions:
| 1. | Preheat oven to 375F. Remove crust from pouch. Place crust on ungreased cookie sheet; press out fold lines. |
| 2. | In medium bowl, combine cheese, roasted bell peppers, mayonnaise & chiles; mix well. Spread over crust to within 1 inch of edges. Fold crust edges over filling to form 1 inch border; flute. |
| 3. | Bake at 375F for 20 to 35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand 10 minutes. Cut into wedges. Serve warm. Makes 16 servings. |
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