INGREDIENTS
| 1 | box Pillsbury® refrigerated pie crusts, 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 |
DIRECTIONS
| 1. | Heat oven to 375°F. Remove crust from pouch; place flat on ungreased cookie sheet. |
| 2. | 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. |
| 3. | Bake 25 to 35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand 10 minutes. Cut into wedges. Serve warm. |