Name: Tex-Mex Appetizer Tart
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

There will be many in the Lake of Fire who commenced life with good intentions, honest resolutions and exalted ideals – those who were just in their dealings, fair in their transactions and charitable in all their ways; men who prided themselves in their integrity but who sought to justify themselves before God by their own righteousness; men who were moral, merciful and magnanimous, but who never saw themselves as guilty, lost, hell-deserving sinners needing a Saviour.

A.W. Pink

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

A Message from our Provider:

“To ignore our Creator is the height of selfishness”