Instructions: 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.

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