Recipe - Tex-Mex Appetizer Tart

1 Pillsbury refrigerated pie
crust (from 15oz. pkg.);
softened as directed on
package
6 ounce Colbymonterey Jack cheese
blend; shredded (1 1/2cup)
One half cup Roasted red bell peppers;
(from 7.25oz. jar),
drained, chopped
One half cup Mayonnaise
1 cn (4.5 oz) Old El Paso®
chopped Green Chiles
One fourth cup Chopped fresh cilantro or
parsley

Heat oven to 375 F. Remove crust from pouch. Place crust on ungreased
cookie sheet; press out fold lines.

In medium bowl, combine cheese, roasted bell peppers, mayonnaise and
chiles; mix well . Spread over crust to within 1inch of edges. Fold crust
edges over filling to form 1inch border; flute.

Bake at 375 F. for 25 to 35 minutes or until crust is golden brown.
Sprinkle with cilantro. Let stand 10 minutes. Cut into wedges. Serve warm.
16 servings

MC_Busted by Liz Custer custer@dconn.com

Recipe by: by Richard McHargue, $10,000 winner 1998 Pillsbury Bakeoff

Posted to MCRecipe Digest by " Liz Custer" custer@dconn.com on Mar 5,
1998