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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Tex-Mex Appetizer Tart |
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Serves: 16 Print this RecipeRichard McHargue - Richmond, Kentucky Bake-Off® Contest 38, 1998 Prize Winner Here's a new twist for serving popular Tex-Mex flavors. Serve it with a fruit salad for lunch, as a tasty afternoon snack for the kids or an hors d'oeuvre that dinner guests will love. CRUST 1 (15-ounce) package refrigerated pie crust FILLING 1 1/2 cups (6 oz.) shredded Monterey Jack-Colby cheese blend 1/2 cup roasted red bell peppers (from 7.25-oz. jar), drained, chopped 1/2 cup mayonnaise 1 (4 1/2-ounce) can chopped green chilies TOPPING 1/4 cup chopped fresh cilantro or parsley Heat oven to 375°F. Bring pie crust to room temperature as directed on package. Unfold crust; place on ungreased cookie sheet. Press out fold lines. In medium bowl, combine all filling ingredients; mix well. Spread over crust to within 1 inch 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 before serving. Cut into wedges. Serve warm. Nutrition Per Serving: Calories 150; Protein 3g; Carbohydrate 8g; Fat 12g; Sodium 180mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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