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Category: Tarts
Prep Time: Cook Time: Total Time:
1 refrigerated pie crust, softened as directed on box
1 1/2 cups shredded Colby-Monterey Jack cheese blend
1/2 cup roasted red bell peppers (from 7.25-oz jar), drained, chopped
1/2 cup mayonnaise
1 (4.5 oz) can chopped green chiles
1/4 cup chopped fresh cilantro or parsley
Heat oven to 375. Remove crust from pouch; place flat on ungreased cookie sheet. 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. Bake 25 to 35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand 10 minutes. Cut into wedges. Serve warm.
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TEX-MEX APPETIZER TART
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Category: Tarts
Prep Time: Cook Time: Total Time:
1 refrigerated pie crust, softened as directed on box
1 1/2 cups shredded Colby-Monterey Jack cheese blend
1/2 cup roasted red bell peppers (from 7.25-oz jar), drained, chopped
1/2 cup mayonnaise
1 (4.5 oz) can chopped green chiles
1/4 cup chopped fresh cilantro or parsley
Heat oven to 375. Remove crust from pouch; place flat on ungreased cookie sheet. 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. Bake 25 to 35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand 10 minutes. Cut into wedges. Serve warm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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