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Tex-Mex Appetizer Tart

Tex-Mex Appetizer Tart
  • Prep 10 min
  • Total 55 min
  • Servings 16
Wedge a new appetizer into your plans. Refrigerated pie crust holds a pepped-up cheese filling.
July 6, 2015

Ingredients

  • 1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box (1 crust)
  • 1 1/2 cups (375 mL) shredded Mozzarella or Monterey Jack cheese
  • 1/2 cup (125 mL) roasted red bell peppers drained, chopped
  • 1/2 cup (125 mL) mayonnaise
  • 1 can Old El Paso* Chopped Green Chilies
  • 1/4 cup (50 mL) chopped fresh cilantro or parsley

Steps

  • 1
    Heat oven to 375ºF. Remove crust from pouch; place on flat ungreased baking sheet.
  • 2
    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.
  • 3
    Bake 25 to 35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand 10 minutes. Cut into wedges. Serve warm.

No nutrition information available for this recipe
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