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Tex-Mex Appetizer Tart

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    Source: www.pillsbury.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9, B12, C
    MineralsChromium, Calcium, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 1 box Pillsbury® refrigerated pie crusts, softened as directed on box

    2. 1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz)

    3. 1/2 cup roasted red bell peppers (from 7 1/4-oz jar), drained, chopped

    4. 1/2 cup mayonnaise

    5. 1 can (4 1/2 oz) Old El Paso® chopped green chiles

    6. 1/4 cup chopped fresh cilantro or parsley

    Instructions Jump to Ingredients ↑

    1. Heat oven to 375°F. Remove crust from pouch; place flat on ungreased cookie 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.

    4. High Altitude (3500-6500 ft)

    5. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

    6. Calories 150 (Calories from Fat 110),

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