Cheese, roasted red peppers and green chiles fill a flaky pie crust for this crowd-pleasing appetizer.
But what if I gave you one more recipe and told you that you need to make it?
And what if I told you that it is so easy that it only takes minutes to throw together?
I feel like all I really need to tell you about this Tex-Mex Appetizer Tart is that you should make it. So good. So easy. So fast.
And I’m pretty sure that not a crumb will be left after you introduce this to your guests.
I had a coupon for a free package of pie crusts, so I made this super easy by using a pre-made crust. I can only imagine how delicious it would be with a homemade crust. But if you are looking for something super fast and easy, a store bought crust totally works. The recipe makes 16 servings, but I cut mine into 8 slices for servings that were a little more substantial. If you are serving an array of appetizers, I would cut it into 16 slices, but don’t be surprised if people come back for seconds!
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- 1 (10 to 11-inch) pie crust
- 1½ cups shredded colby jack cheese
- ½ cup roasted red peppers, chopped
- ½ cup mayonnaise
- 1 can (4-oz) diced green chiles
- ¼ teaspoon cumin
- ¼ teaspoon chile powder
- ¼ cup chopped cilantro
- Preheat the oven to 375.
- Lay the pie crust on an ungreased baking sheet.
- In a medium bowl, combine the cheese, red peppers, mayonnaise, green chiles, cumin and chile powder. Spread the mixture on the pie crust, up to 1-inch of the edges. Fold the edges of the pie up over the filling, forming a 1-inch border.
- Bake until the crust is golden brown, about 25 minutes. Remove from the oven and top with the cilantro. Let sit 10 minutes before cutting into wedges to serve.
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