Chile and cheese appetizer tart
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | ounces | Pillsbury refrigerated pie crusts; 1 package |
| 1 | cup | Shredded cheddar cheese |
| 1 | cup | Shredded monterey jack cheese |
| 4 | ounces | Old el paso chopped green chiles; drained |
| ¼ | teaspoon | Chili powder |
| 1 | cup | Old el paso thick 'n chunky salsa |
Directions
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 ½ 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@..." <abprice@...> on Dec 7, 1997