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Tex-Mex Appetizer Tart

  • Prep 10 min
  • Total 55 min
  • Ingredients 6
  • Servings 16
  • Pinterest
    27
  • Save
    2K
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Wedge a new appetizer into your plans. Refrigerated pie crust holds a pepped-up cheese filling. MORE+ LESS-

Bake-Off® Contest 38, 1998
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

Hide Images
  • 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 Facts

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%
Potassium
20mg
1%
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.

© 2017 ®/TM General Mills All Rights Reserved

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