1.INGREDIENTS

-1 Pillsbury(R) refrigerated pie crust, softened as directed on box
-1 1/2 cups shredded Colby-Monterey Jack cheese blend
-1/2 cup roasted red bell peppers, drained, chopped
-1/2 cup mayonnaise
-1 (4.5 ounce) can Old El Paso(R) chopped green chiles
-1/4 cup chopped fresh cilantro or parsley

NUTRITTION INFORMATION

-Calories: 161 kcal
-Carbohydrates: 7 g
-Dietary Fiber: 0 g
-Fat: 13 g
-Protein: 3 g
-Sugars: 0 g

2.COOKING DIRECTIONS

-Heat oven to 375 degrees 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.

Yield: 16 servings

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