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Ingredientes
- 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
Direcciones
- * Note: One (26-oz) jar refrigerated mango pcs, liquid removed, may be substituted for fresh mango.
- 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.
- Place cheese rounds on serving plates; top proportionately with Avocado-Mango Salsa; serve with tortilla chips.
- 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. (
- Makes about 5 c.)
- This recipe yields 2 cheese rounds (18 appetizer servings).
- Comments: Smoked Cheddar cheese may be found in the deli section of your grocery store.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 12 servings | |
| Calories 376 | |
| Calories from Fat 237 | 63% |
| Total Fat 26.65g | 33% |
| Saturated Fat 15.57g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 854mg | 36% |
| Potassium 289mg | 8% |
| Total Carbs 16.41g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 8.88g | 6% |
| Protein 19.71g | 32% |
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