Recipe Details
Ingredients
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1(8 ounce) packagecream cheese
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8ouncesMonterey Jack cheese, shredded
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½(1 ounce) packettaco seasoning
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1bunchfresh cilantro, stems removed
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4stalksgreen onions, roughly chopped
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1(4 ounce) candiced green chile peppers
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1mediumRoma tomato, cored and diced
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2tablespoonsfinely chopped white onion
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1mediumjalapeno pepper, seeded and finely chopped
Cooking Directions
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Line a 16-ounce bowl with plastic wrap, allowing excess to hang over the sides.
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Combine cream cheese, Monterey Jack cheese, and taco seasoning in a food processor; process until well combined. Add green onions, ½ of the cilantro leaves, and green chiles and pulse until well combined with flecks of green; do not fully process.
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Transfer cheese mixture to the lined bowl and press to smooth. Cover and refrigerator for at least 4 hours or up to 8 hours or overnight.
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Invert cheese onto a serving platter and remove plastic. Use a small shot glass or spoon to create a hole in the center of the cheese to form a wreath shape.
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Finely chop remaining cilantro leaves and lightly cover the top of the cheese. Combine tomato, onion, and jalapeno in a small bowl and place over the cilantro in a 1-inch ring around the wreath.
Cook’s Note:
White Cheddar works great in place of Monterey Jack. I like using block cheese instead of pre-shredded, as it holds together well and is less expensive.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories146 | |
% Daily Value * | |
Total Fat 12g |
16% |
Saturated Fat 8g |
39% |
Cholesterol 37mg |
12% |
Sodium 355mg |
15% |
Total Carbohydrate 3g |
1% |
Dietary Fiber 1g |
2% |
Protein 6g |
13% |
Potassium 110mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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