Ingredients

The following ingredients have 16 Servings
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz)
  • 1/2 cup roasted red bell peppers (from 7.25-oz jar), drained, chopped
  • 1/2 cup mayonnaise
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1/4 cup chopped fresh cilantro or parsley

Instruction

  • Heat oven to 375°F. Remove crust from pouch; place flat on ungreased cookie sheet.
  • In medium bowl, mix cheese, roasted bell peppers, mayonnaise and chiles. Spread over crust to within 1 inch of edge. Fold crust edge over filling to form 1-inch border; flute.
  • Bake 25 to 35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand 10 minutes. Cut into wedges. Serve warm.