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  • Chile And Cheese Appetizer Tart

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    Ingredients

    • 15 ounce Pillsbury refrigerated pie crusts, 1 package
    • 1 c. Shredded cheddar cheese
    • 1 c. Shredded monterey jack cheese
    • 4 ounce Old el paso minced green chiles, liquid removed
    • 1/4 tsp Chili pwdr
    • 1 c. Old el paso thick 'n chunky salsa

    Directions

    1. Allow both crust pouches to stand at room temperature for 15 to 20 min.
    2. 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 1/2 inch of edge; sprinkle with green chiles. Unfold remaining crust; remove plastic sheets and press out fold lines. Place over chiles.
    3. Seal edges with fork; generously prick top crust with fork. Sprinkle with chili pwdr.
    4. Bake at 450 F. for 10 to 15 min or possibly till golden. Let stand 5 min. Cut into wedges; serve with salsa.

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