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Chile and Cheese Appetizer Tart

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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

Details

Preparation

Step 1

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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