2 (8 ounce) packages cream cheese, softened
16 ounces Monterey Jack cheese, shredded
16 ounces smoked Cheddar cheese, shredded
6 green onions
2 (4.5 ounce) cans chopped green chilies, drained
1 (1.25 ounce) taco seasoning mix
Avocado-Mango salsa:
¼ cup hot jalapeno jelly
¼ cup fresh lime juice
2 large mangos, peeled and diced
1 large red pepper
¼ cup chopped fresh cilantro
Combine first 6 ingredients in large bowl. Divide mixture into 2 equal portions; shape each into a 6-inch round. Cover and chill 8 hours, or freeze up to 1 month; thaw in the refrigerator 8 hours. Place cheese rounds on serving plates; top evenly with Avocado-Mango Salsa; serve with tortilla chips.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment