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Tex-Mex Appetizer Tart

(26)
  10 reviews
  • 10 min prep time
  • 55 min total time
  • 6 ingredients
  • 16 servings
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Wedge a new appetizer into your plans. Refrigerated pie crust holds a pepped-up cheese filling.

Bake-Off® Contest 38, 1998
Richard McHargue
Richmond, Kentucky

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

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.
  • 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
18%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
200mg
8%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
0g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
8%
8%
Iron
0%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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