Chile and Cheese Appetizer Tart

Chile and Cheese Appetizer Tart
Chile and Cheese Appetizer Tart

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (15-oz.) pkg. Pillsbury Refrigerated Pie Crusts

  • 4

    oz. (1 cup) shredded Cheddar cheese

  • 4

    oz. (1 cup) shredded Monterey Jack cheese

  • 1

    (4.5-oz.) can Old El Paso® Chopped Green Chiles, drained

  • 1/4

    teaspoon chili powder

  • 1

    cup Old El Paso® 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; 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. 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.

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