15 oz Pillsbury refrigerated pie
-crusts; 1 package
1 c Shredded cheddar cheese
1 c Shredded monterey jack
-cheese
4 oz Old el paso chopped green
-chiles; drained
1/4 ts Chili powder
1 c Old el paso thick ‘n chunky
-salsa
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; 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.
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.
Yields
16 Servings