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 oz) Old El Paso™ Chopped Green Chiles
1/4
cup chopped fresh cilantro or parsley
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Steps
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.
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