Plan ahead, this recipe calls for several
hours chilling time. The cheese rounds can be made the day before,
but plan on making the salsa the same day served.
Smoked Cheddar, Green Chili
Cheese with Avocado-Mango Salsa
- 1 pound shredded smoked cheddar cheese
- 1 pound shredded Monterey Jack
- 2 (8-ounce each) packages cream cheese,
softened
2 to 3 fresh jalapeno peppers, seed, membrane removed and finely
chopped*
1 bunch green onions, finely chopped
2 (4.5-ounce each) cans chopped green chilies, drained
2 1/2 teaspoons chili powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Pinch cayenne pepper
- Salt and freshly ground black pepper to
taste
Avocado-Mango Salsa (recipe below)
- Combine all ingredients, except for the
Avocado-Mango Salsa, in a large bowl and mix well. Divide mixture
into 2 equal portions; shape each into a 6-inch round. Wrap each
tightly in plastic wrap and chill for several hours or overnight.
- To serve, place cheese rounds on serving
plates; spoon the Avocado-Mango Salsa over the top of each cheese
round and serve with tortilla chips.
Makes about 18 to 20 appetizer servings.
Avocado-Mango Salsa:
- 1/4 cup jalapeño jelly
1/4 cup fresh lime juice
2 large mangoes, peeled and diced**
2 large avocados, pitted, peeled and diced
1 large red OR yellow bell pepper, diced
1/4 cup chopped fresh cilantro
- Salt and freshly ground black pepper to
taste.
- Whisk together jelly and lime juice in
a large bowl.
- Add next 4 ingredients and stir until
blended. Season to taste with salt and pepper. Cover and chill
2 to 3 hours.
Makes about 5 cups.
* Or use pickled jalapenos.
* 1 (26-ounce) jar refrigerated mango pieces,
drained, may be substituted for fresh mango.
