- 1 Pillsbury® 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® chopped green chiles
- 1/4 cup chopped fresh cilantro or parsley
- 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.