Chile And Cheese Appetizer Tart
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers | 16 | Servings | |
INGREDIENTS
| 15 | oz | Pillsbury refrigerated pie |
| crusts 1 package | ||
| 1 | c | Shredded cheddar cheese |
| 1 | c | Shredded monterey jack |
| cheese | ||
| 4 | oz | Old el paso chopped green |
| chiles drained | ||
| 1/4 | t | Chili powder |
| 1 | c | Old el paso thick 'n chunky |
| salsa |
INSTRUCTIONS
Allow both crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 450 F. 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 at 450 F. for 10 to 15 minutes or until golden brown. Let stand 5 minutes. Cut into wedges; serve with salsa. Copyright 1997 The Pillsbury Company Busted by Barb at Possum Kingdom Lake Texas Recipe by: Pillsbury Solutions, December 07, 1997 Posted to MC-Recipe Digest V1 #948 by "abprice@wf.net" <abprice@wf.net> on Dec 7, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 107
Calories From Fat: 66
Total Fat: 7.6g
Cholesterol: 23.1mg
Sodium: 409mg
Potassium: 93.1mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: 1.1g
Protein: 7.9g