Tex-Mex Appetizer Tart

(26)
10 reviews.
  • 10 min prep time
  • 55 min total time
  • 6 ingredients
  • 16 servings

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 1/2
cups shredded Colby-Monterey Jack cheese blend (6 oz)
1/2
cup roasted red bell peppers (from 7.25-oz jar), drained, chopped
1/2
cup mayonnaise
1
can (4.5 oz) Old El Paso™ chopped green chiles
1/4
cup chopped fresh cilantro or parsley

Directions

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

Notes

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Tips

Nutrition Information

Recipe Step Photos

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