Shelly's Recipe

Chile and Cheese Appetizer

Category: Cheese

1 pkg refrigerated pie crust
1 cup shredded cheddar and Monterey Jack cheeses
(4 oz) can chopped green chiles; drained
1/4 tsp Chili powder
1 cup chunky salsa

Allow both crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 450.

Unfold one crust onto ungreased cookie sheet; remove plastic sheets and press out fold lines. Sprinkle cheeses over crust to within 1/2 inch of edge; sprinkle with green chiles.

Unfold remaining crust; remove plastic sheets and press out fold lines. Place over chiles. Seal edges with fork; generously prick top crust with fork. Sprinkle with chili powder.

Bake for 10 to 15 minutes or until golden brown. Let stand 5 minutes. Cut into wedges; serve with salsa.