Title: Chile and cheese appetizer tart
 Categories: Appetizers
      Yield: 16 Servings
 
     15 oz Pillsbury refrigerated pie
           -crusts; 1 package
      1 c  Shredded cheddar cheese
      1 c  Shredded monterey jack
           -cheese
      4 oz Old el paso chopped green
           -chiles; drained
    1/4 ts Chili powder
      1 c  Old el paso thick 'n chunky
           -salsa
 
  Allow both crust pouches to stand at room temperature for 15 to 20
  minutes. 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 powder.
  
  Bake at 450 F. for 10 to 15 minutes or until golden brown. Let stand 5
  minutes. Cut into wedges; serve with salsa.