| 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 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 61
Calories From Fat: 48
Total Fat: 5.4g
Cholesterol: 5.2mg
Sodium: 131.7mg
Potassium: 55.1mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: <1g
Protein: <1g