Title: Chile and Cheese Appetizer Tart
Categories: Appetizers
Yield: 16 Servings

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.

Copyright 1997 The Pillsbury Company

Busted by Barb at Possum Kingdom Lake Texas

Recipe by: Pillsbury Solutions, December 07, 1997

Posted to MC-Recipe Digest V1 #948 by "abprice@wf.net" on
Dec 7, 1997