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| 1 | Pillsbury refrigerated pie crust (from 15-oz. pkg.); softened as directed on package |
| 6 x ca. 30 g | Colby-monterey Jack cheese blend; shredded (1 1/2cup) |
| 1/2 Tasse | Roasted red bell peppers; (from 7.25-oz. jar), drained, chopped |
| 1/2 Tasse | mayonnaise |
| 1 Dose | (4.5 oz) Old El Paso® chopped Green Chiles |
| 1/4 Tasse | Chopped fresh cilantro or parsley |
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Heat oven to 375 F. Remove crust from pouch. Place crust on ungreased cookie sheet; press out fold lines.
In medium bowl, combine cheese, roasted bell peppers, mayonnaise and chiles; mix well . Spread over crust to within 1inch 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. Cut into wedges. Serve warm. 16 servings
MC_Busted by Liz Custer custer@dconn. Com
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