Friday, January 29, 2010

Tex-Mex Appetizer Tart

1 refrigerated pie crust (from 15 oz box) softened as directed on box
1 1/2 cups shredded Monterey jack cheese blend
1/2 cup roasted red bell peppers (from a jar) drained & chopped
1/2 cup mayonnaise
1 can (4.5 oz) chopped green chilies
1/4 cup fresh cilantro or parsley

Heat oven to 375 degrees. Remove pie crust from pouch; place pie crust flat on ungreased cookie sheet. If necessary, press out folds or creases.
In medium bowl, mix cheese, roasted peppers, mayonnaise and green chilies. Spread over crust to within 1 inch of edge. Fold crust edge over filling to form 1 in border; flute.
Bake 25-35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand 10 minutes before serving. Cut into wedges and serve warm. Great appetizer!

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