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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe was a winner in the Pillsbury Bake Off in 1998. I have cut the amount of mayonnaise in half. You can also add whatever toppings you might like. Ingredients:
1 pillsbury refrigerated pie crust |
1 1/2 cups grated colby-monterey jack cheese |
1/2 cup roasted red pepper (fresh or from a jar) |
1/4 cup mayonnaise |
1 can chopped green chili |
1/4 cup fresh cilantro, chopped (or to taste) |
Directions:
1. Heat oven to 375 degrees.
2. Remove one crust from pouch and place on ungreased cookie sheet, pressing out fold lines.
3. Mix all ingredients well, except for the cilantro.
4. Spread on crust to within about an inch of the edge.
5. Fold the edges over and flute.
6. Bake 25 to 40 minutes until the crust is golden brown.
7. Sprinkle with the cilantro and let stand 10 minutes before serving.
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