Heat overn to 375. Remove crust from pounch. Place crust on ungreased cookie sheet; press out to fold lines.
In medium bowl, combine cheese, roasted bell peppers, mayo and chiles. Spread over crust to within 1 inch of edges. Fold crust edgers over filling to form a 1 inch border.
Bake at 375 for 25-35 min or until crust is golden brown. Sprinkle with cilantro. Let stand 10 min. Cut into wedges and serve warm with salsa.
Originally Submitted
2/21/2010
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