Best Tex Mex Appetizer Tart Recipes

TEX-MEX APPETIZER TART image

Yield 8-16

Number Of Ingredients 6

1 rolled, ready made pie crust
1 1/2 cups shredded Colby-Monterey Jack cheese
1/2 cup roasted red bell peppers, drained and chopped
1/2 cup mayonnaise
1 (4.5 oz) can Old El Paso green chile
1/4 cup chopped fresh cilantro

Steps:

Heat oven to 375. Remove crust from pouch and place on ungreased cookie sheet. Press out folds. In medium bowl, combine cheese, roasted peppers, mayo and chiles. Mix well and spread over crust to within 1 in. of edges. Fold crust edge over filling to form 1in. border, flute. Bake at 375 for 20-35 min. or until crust is golden brown. Sprinkle with cilantro and let stand 10 min. Cut into wedges. Serve warm

Tex-Mex Appetizer Tart image

Number Of Ingredients 9

CRUST
1 (15-ounce) package refrigerated pie crust
FILLING
1 1/2 cups (6 oz.) shredded Monterey Jack-Colby cheese blend
1/2 cup roasted red bell pepper (from 7.25-oz. jar), drained, chopped
1/2 cup mayonnaise
1 (4 1/2-ounce) can chopped green chili
TOPPING
1/4 cup chopped fresh cilantro or parsley

Steps:

Heat oven to 375°F. Bring pie crust to room temperature as directed on package. Unfold crust place on ungreased cookie sheet. Press out fold lines.In medium bowl, combine all filling ingredients mix well. Spread over crust to within 1 inch of edges. Fold crust edges over filling to form 1-inch border flute.Bake at 375°F. for 25 to 35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand 10 minutes before serving. Cut into wedges. Serve warm. Nutrition Per Serving: Calories 150 Protein 3g Carbohydrate 8g Fat 12g Sodium 180mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves