Tex-Mex Appetizer Tart

Name: Tex-Mex Appetizer Tart
Prep time: 10 min
Total time: 55 min
Yield: 16
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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 oz) Old El Paso™ Chopped Green Chiles; 1/4 cup chopped fresh cilantro or parsley

Prep time:10 min
Total time:55 min
Ingredients:6
Servings:16
Calories per serving:150

By Edited by MandyUpdated 03/04/2026

Tex-Mex Appetizer Tart

Prep time:10 min
Total time:55 min
Ingredients:6
Servings:16
Calories per serving:150

Bake OffBake-Off® Contest 38, 1998. Richard McHargue. Richmond, Kentucky. Bake-Of

Richard McHargue

Richmond, Kentucky

Bake Off

Bake-Off® Contest 38, 1998

Bake-Of

This Tex-Mex Appetizer Tart is easy, crowd-pleasing, and just plain fun to serve. No wonder it was a finalist in the 38th Pillsbury Bake-Off® Contest! A flaky Pillsbury™ Pie Crust is topped with a creamy, cheesy filling packed with roasted red peppers and green chiles, bringing just the right balance of richness and mild heat. It’s big Tex-Mex flavor without a lot of work! This appetizer tart is easy to prep, slice, and serve; it’s perfect for parties, game nights, or any time you want a warm, shareable snack that everyone can dig into.

Looking for more tasty recipes to make with Pillsbury™ Pie Crust? We have tons of inspiration, from sweet treats to savory dinners and more!

Recipe Ingredients

All these ingredients come together to create that irresistible Tex-Mex taste!

Pillsbury™ Pie Crust: It’s the best shortcut to a perfectly flaky base and makes a sturdy border that holds all that tasty filling.

Shredded Colby-Monterey Jack Cheese Blend: We love this combination of cheeses, because it melts smoothly and delivers a mild, crowd-pleasing cheesy flavor. If you don’t have it on hand, any shredded cheese will work!

Roasted Red Bell Peppers: You can find jars of these in any grocery store. They add sweetness and slight smokiness that balances the richness of the filling.

Old El Paso™ Chopped Green Chiles: These add mild heat and classic Tex-Mex flavor without being too spicy.

Other Ingredients You’ll Need: Mayonnaise makes the filling extra creamy and helps bind everything together, so it’s soft and spreadable. Fresh cilantro or parsley finishes the tart with a touch of freshness and color.

How to Make Tex-Mex Appetizer Tart

This tart comes together fast with just a few simple steps. Here’s a quick overview—keep scrolling for the full recipe details.

1. Prep the Crust

Unroll the pie crust and lay it flat on a baking sheet, giving yourself an easy canvas for the filling.

2. Mix the Filling

In a bowl, stir together cheese, roasted peppers, mayo, and green chiles until evenly combined.

3. Assemble the Tart

Spread the filling over the crust, leaving space around the outside, then fold up the edges and use your fingers to gently pleat the dough to create a rustic, decorative edge.

4. Bake and Enjoy!

Bake in a 375°F oven for 25 to 35 minutes, until the crust is deeply golden and the filling is hot and bubbly. Sprinkle with fresh cilantro or parsley, let rest for 10 minutes to set, then slice into wedges and serve warm.

How to Store (and Reheat) Tex-Mex Appetizer Tart

Leftovers of this tart make a great quick snack or next-day appetizer! Here’s how to keep them fresh.

Refrigerator Storage

You can store leftovers in an airtight container in the fridge for up to 3 days. Be sure to store them within 2 hours of finishing preparation.

Freezer Storage

Cut any remaining tart into wedges, then wrap each slice in plastic wrap, and place in an airtight container in the freezer for up to 3 months.

Reheating

This tart reheats just like leftover frozen pizza! Remove any plastic wrap and reheat in a 375°F oven for 8 to 10 minutes from the fridge, or for 10 to 12 minutes from the freezer, until piping hot and ready to eat. We wouldn’t recommend reheating the tart in the microwave, as the crust will get too soggy.