Tex-Mex Appetizer Tart
A Uncategorized recipe with refrigerated pie crust, 1 1/2 c shredded colby-monterey jack cheese blend, roasted red bell peppers from 725 oz jar drained chopped. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
Heat oven to 375° F.
- 2
Remove crust from pouch.
refrigerated pie crust(1)roasted red bell peppers from 725 oz jar drained chopped(1/2 c) - 3
Place crust on ungreased cookie sheet, press out fold lines.
refrigerated pie crust(1) - 4
In medium bowl, combine cheese, roasted bell peppers, mayonnaise and chilies, mix well.
1 1/2 c shredded colby-monterey jack cheese blend(6 oz)roasted red bell peppers from 725 oz jar drained chopped(1/2 c)mayonnaise(1/2 c)45 oz can chopped green chilies(1) - 5
Spread over crust to within 1 inch of edges.
refrigerated pie crust(1) - 6
Fold crust edge over filling to form 1 inch border; flute.
refrigerated pie crust(1) - 7
Bake at 375°F. for 25 to 35 minutes or until crust is golden brown.
refrigerated pie crust(1) - 8
Sprinkle with cilantro. let stand 10 minutes.
chopped fresh cilantro or parsley(1/4 c) - 9
Cut into wedges.
- 10
Serve warm, topped with salsa.
salsa
Nutrition Facts
Per serving
Rate this recipe
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Tex-Mex Appetizer Tart
A Uncategorized recipe with refrigerated pie crust, 1 1/2 c shredded colby-monterey jack cheese blend, roasted red bell peppers from 725 oz jar drained chopped. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
10 steps- 1
Heat oven to 375° F.
- 2
Remove crust from pouch.
refrigerated pie crust(1)roasted red bell peppers from 725 oz jar drained chopped(1/2 c) - 3
Place crust on ungreased cookie sheet, press out fold lines.
refrigerated pie crust(1) - 4
In medium bowl, combine cheese, roasted bell peppers, mayonnaise and chilies, mix well.
1 1/2 c shredded colby-monterey jack cheese blend(6 oz)roasted red bell peppers from 725 oz jar drained chopped(1/2 c)mayonnaise(1/2 c)45 oz can chopped green chilies(1) - 5
Spread over crust to within 1 inch of edges.
refrigerated pie crust(1) - 6
Fold crust edge over filling to form 1 inch border; flute.
refrigerated pie crust(1) - 7
Bake at 375°F. for 25 to 35 minutes or until crust is golden brown.
refrigerated pie crust(1) - 8
Sprinkle with cilantro. let stand 10 minutes.
chopped fresh cilantro or parsley(1/4 c) - 9
Cut into wedges.
- 10
Serve warm, topped with salsa.
salsa
About this recipe
A Uncategorized recipe with refrigerated pie crust, 1 1/2 c shredded colby-monterey jack cheese blend, roasted red bell peppers from 725 oz jar drained chopped. Ready in 55 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
