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Chile And Cheese Appetizer Tart

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 Pillsbury refrigerated pie crust

    2. 1 cup 146g / 5.1oz Shredded cheddar cheese

    3. 1 cup 146g / 5.1oz Shredded Monterey jack cheese

    4. 1 Old El Paso chopped green chiles, drained

    5. 1/4 teaspoon 1 1/3ml Chili powder

    6. 1 cup 237ml Old El Paso thick and chunky salsa

    Instructions Jump to Ingredients ↑

    1. 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.

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