Tex-Mex Appetizer Tart

Wedge a new appetizer into your plans. Refrigerated pie crust holds a pepped-up cheese filling.

  • prep time 10 min
  • total time 55 min
  • ingredients 6
  • servings 16

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    150
    (
    Calories from Fat
    110),
    % Daily Value
    Total Fat
    12g
    12%
    (Saturated Fat
    4g,
    4%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    200mg
    200%;
    Total Carbohydrate
    7g
    7%
    (Dietary Fiber
    0g
    0%
      Sugars
    0g
    0%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    8%;
    Calcium
    8%;
    Iron
    0%;
    Exchanges:
    1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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