Shelly's Recipe

TEX-MEX APPETIZER TART

Category: Quiche and Savory Tarts / Tartlettes

1 box refrigerated pie crusts, 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 can (4.5 oz) 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.