1 refrigerated pie crust (from 15-oz. pkg.)
6 oz. (1 1/2 cups) shredded colby-Monterey Jack cheese blend
1/2 cup roasted red bell peppers (from 7.25-oz. jar), drained & chopped
1/2 cup mayonnaise
1 (4.5-oz.) can chopped green chiles
1/4 cup chopped fresh cilantro or parsley

Tex-Mex Appetizer Tart

1. Heat oven to 375° F. Remove crust from pouch. Place crust on ungreased cookie sheet; press out fold lines.
2. In a medium bowl, combine cheese, roasted bell peppers, mayonnaise and chiles; mix well. Spread over crust to within 1 inch of edges. Fold crust edges over filling to form 1-inch border; flute.
3. Bake at 375° F. for 25 to 35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand for 10 minutes. Cut into wedges. Serve warm.
   Makes 16 servings
   Preparation time: 45 minutes