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Categories:
cream cheese blocks Monterey Cheddar cheese green onions green chilies taco jalapeno jelly lime juice mangoes avocados red bell pepper fresh cilantro
Viewed: 51 - Published at: 3 years agoIngredients
- 2 (8 ounce) packages cream cheese, softened
- 2 (8 ounce) blocks monterey jack pepper cheese, shredded
- 16 ounces smoked cheddar cheese, shredded
- 6 green onions, minced
- 2 (4 1/2 ounce) canschopped green chilies, drained
- 1 (1 1/4 ounce) envelope taco seasoning mix
- 14 cup hot jalapeno jelly
- 14 cup fresh lime juice
- 2 large mangoes, peeled and diced
- 2 large avocados, diced
- 1 large red bell pepper, diced
- 14 cup chopped fresh cilantro
Method
- Combine first 6 ingredients in a 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.
- Whisk together jelly and lime juice in a large bowl.
- Add remaining ingredients, and stir until blended.
- Cover and chill 8 hours.
- Place cheese rounds on serving plates; top evenly with Avocado-Mango Salsa; serve with tortilla chips.
- Note: Smoked Cheddar cheese may be found in the deli section of your grocery store.
