Chile And Cheese Appetizer Tart

  • on June 19, 2007
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Ingrients & Directions

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

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.

16 Servings

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