Directions:
- Heat oven to 375-Remove crust from pouch.
- Place crust on ungreased cookie sheet;press out fold lines.
- In medium bowl combine cheese,roasted bell peppers,mayo and chiles;mix well.
- Spread over crust to within 1 inch of edges.
- Fold crust edges over filling to form 1 inch border;flute.
- Bake at 375 for 25-35 minutes or until crust is golden brown.
- Sprinkle with cilantro.
- Let stand 10 minutes.
- Cut into wedges.
- Serve warm topped with salsa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.76 Kcal (828 kJ) | ||
| Calories from fat | 162.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.01g | 28% | |
|---|---|---|---|
| Cholesterol | 24.7mg | 8% | |
| Sodium | 232.53mg | 10% | |
| Potassium | 48.25mg | 1% | |
| Total Carbs | 3.73g | 1% | |
| Sugars | 0.9g | 4% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 5.64g | 11% | |
| Vitamin C | 23.2mg | 39% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 3.8mg | 21% | |
| Calcium | 154.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 344.61 Kcal (1443 kJ) | ||
| Calories from fat | 282.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.38g | 28% | |
|---|---|---|---|
| Cholesterol | 43.04mg | 8% | |
| Sodium | 405.19mg | 10% | |
| Potassium | 84.07mg | 1% | |
| Total Carbs | 6.49g | 1% | |
| Sugars | 1.57g | 4% | |
| Dietary Fiber | 0.53g | 1% | |
| Protein | 9.83g | 11% | |
| Vitamin C | 40.5mg | 39% | |
| Vitamin A | 0.4mg | 7% | |
| Iron | 6.6mg | 21% | |
| Calcium | 269.8mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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