Ingredients Jump to Instructions ↓

  1. 1 Cream cheese - (250 gram)

  2. 1 cup 146g / 5.1oz Colby cheese - grated

  3. 1 cup 237ml Monterey Jack - grated

  4. 1/4 cup 59ml Red pepper - seeded and 1/4 cup 15g / 1/2oz Green onions - chopped fine

  5. 1/4 cup 59ml Jalapeno peppers -

  6. To taste) chopped fine

Instructions Jump to Ingredients ↑

  1. In food processor, process the ingredients on pulse, until just holding together. Remove from processor. In 4 cup bowl, line with plastic wrap and spoon mixture into bowl. Fill bowl and pat flat. Cover with plastic wrap and chill for at least 4 hours or overnight. To unmold, remove plastic wrap off top of bowl. Place serving platter over top of bowl and gently turn both completely over. Remove bowl, and gently peel off plastic wrap. Garnish with chopped cilantro OR parsley. Multicolored tortilla chips can then be arrange around the mould.

  2. Origin: Adapted from What's Cooking Magazine, 14th issue.


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