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Add a photoRaciónes: 12
Ingredientes
- 15 ounce Pillsbury refrigerated pie crusts, 1 package
- 1 c. Shredded cheddar cheese
- 1 c. Shredded monterey jack cheese
- 4 ounce Old el paso minced green chiles, liquid removed
- 1/4 tsp Chili pwdr
- 1 c. Old el paso thick 'n chunky salsa
Direcciones
- Allow both crust pouches to stand at room temperature for 15 to 20 min.
- Heat oven to 450 F. Unfold one crust onto ungreased cookie sheet; remove plastic sheets and press out fold lines. Sprinkle cheeses over crust to within 1/2 inch of edge; sprinkle with green chiles. Unfold remaining crust; remove plastic sheets and press out fold lines. Place over chiles.
- Seal edges with fork; generously prick top crust with fork. Sprinkle with chili pwdr.
- Bake at 450 F. for 10 to 15 min or possibly till golden. Let stand 5 min. Cut into wedges; serve with salsa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 12 servings | |
| Calories 233 | |
| Calories from Fat 135 | 58% |
| Total Fat 15.03g | 19% |
| Saturated Fat 7.19g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 292mg | 12% |
| Potassium 54mg | 2% |
| Total Carbs 18.76g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.1g | 0% |
| Protein 5.78g | 9% |
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