| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Tex-Mex |
Appetizers |
16 |
Servings |
INGREDIENTS
| 1 |
|
Pillsbury refrigerated pie crust (from 15-oz. pkg.); softened as directed on package |
| 6 |
oz |
Colby-monterey Jack cheese blend; shredded (1 1/2cup) |
| 1/2 |
c |
Roasted red bell peppers; (from 7.25-oz. jar), drained, chopped |
| 1/2 |
c |
Mayonnaise |
| 1 |
cn |
(4.5 oz) Old El Paso® chopped Green Chiles |
| 1/4 |
c |
Chopped fresh cilantro or parsley |
INSTRUCTIONS
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 1-inch 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 MC-Recipe Digest by " Liz Custer" <custer@dconn.com> on Mar 5,
1998
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