1 refrigerated pie crust
6 oz. (1 1/2 c.) shredded Colby-Monterey Jack cheese blend
1/2 c. roasted red bell peppers (from 7.25 oz. jar), drained, chopped
1/2 c. mayonnaise
1 (4.5 oz.) can chopped green chilies
1/4 c. chopped fresh cilantro or parsley
Salsa

Heat oven to 375° F. Remove crust from pouch. Place crust on ungreased cookie sheet, press out fold lines.

In medium bowl, combine cheese, roasted bell peppers, mayonnaise and chilies, mix well. Spread over crust to within 1 inch of edges. Fold crust edge over filling to form 1 inch border; flute.

Bake at 375°F. for 25 to 35 minutes or until crust is golden brown. Sprinkle with cilantro. let stand 10 minutes. Cut into wedges. Serve warm, topped with salsa.