This is a print preview of "Smoky Green Chile Cheddar Cheese With Avocado Mango Salsa" recipe.

Smoky Green Chile Cheddar Cheese With Avocado Mango Salsa Recipe
by Global Cookbook

Smoky Green Chile Cheddar Cheese With Avocado Mango Salsa
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  Servings: 12

Ingredients

  • 2 pkt cream cheese - (8 ounce ea) softened
  • 16 ounce Monterey Jack cheese with peppers shredded
  • 16 ounce smoked Cheddar cheese shredded
  • 6 x green onions chopped
  • 2 can minced green chiles - (4 1/2 ounce) liquid removed
  • 1 env taco seasoning mix - (1 1/4 ounce)
  • 1/4 c. warm jalapeno jelly
  • 1/4 c. fresh lime juice
  • 2 lrg mangoes see * Note, peeled,
  •     and diced
  • 2 lrg avocados diced
  • 1 lrg red bell pepper diced
  • 1/4 c. minced fresh cilantro

Directions

  1. Note: One (26-oz) jar refrigerated mango pcs, liquid removed, may be substituted for fresh mango.
  2. Combine first 6 ingredients in a large bowl. Divide mix into 2 equal portions; shape each into a 6-inch round. Cover and refrigerate8 hrs, or possibly freeze up to 1 month; thaw in the refrigerator 8 hrs.
  3. Place cheese rounds on serving plates; top proportionately with Avocado-Mango Salsa; serve with tortilla chips.
  4. For Avocado-Mango Salsa: Whisk together jelly and lime juice in a large bowl. Add in remaining ingredients, and stir till blended. Cover and refrigerate8 hrs. (
  5. Makes about 5 c.)
  6. This recipe yields 2 cheese rounds (18 appetizer servings).
  7. Comments: Smoked Cheddar cheese may be found in the deli section of your grocery store.