Tex-Mex Appetizer Tart

Ingredients:

1. 1 Pillsbury(R) refrigerated pie crust, softened as directed on box
2. 1 1/2 cups shredded Colby-Monterey Jack cheese blend
3. 1/2 cup roasted red bell peppers, drained, chopped
4. 1/2 cup mayonnaise
5. 1 (4.5 ounce) can Old El Paso(R) chopped green chiles
6. 1/4 cup chopped fresh cilantro or parsley


Directions:



1. Heat oven to 375 degrees F. Remove crust from pouch; place flat on ungreased cookie sheet.
2. In medium bowl, mix cheese, roasted bell peppers, mayonnaise and chiles. Spread over crust to within 1 inch of edge. Fold crust edge over filling to form 1-inch border; flute.
3. Bake 25 to 35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand 10 minutes. Cut into wedges. Serve warm.

Yield: 16 servings

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