| 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 |
ts |
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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