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Ingredientes
- 1/2 c. extra virgin olive oil
- 1/2 c. white wine vinegar
- 1/4 c. fresh lime juice
- 1/2 jar roasted sweet red peppers - (7.5-ounce jar) liquid removed, diced
- 3 x green onions chopped
- 3 Tbsp. minced fresh parsley
- 3 Tbsp. minced fresh cilantro
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 8 ounce sharp Cheddar cheese block chilled
- 8 ounce Monterey Jack cheese with peppers block chilled
- 1 pkt cream cheese - (8 ounce) chilled
Direcciones
- Whisk together first 3 ingredients till mix is blended; stir in diced red peppers and next 6 ingredients. Set marinade aside.
- Cut block of Cheddar cheese in half lengthwise. Cut halves crosswise into 1/4-inch-thick slices. Repeat procedure with Monterey Jack cheese and cream cheese.
- Arrange cheese slices alternately in a shallow baking dish, standing slices on edge. Pour marinade over cheeses. Cover and refrigerateat least 8 hrs.
- Transfer cheese to a serving plate, and spoon remaining marinade over top. Serve with assorted crackers.
- This recipe yields 16 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 12 servings | |
| Calories 233 | |
| Calories from Fat 186 | 80% |
| Total Fat 21.01g | 26% |
| Saturated Fat 8.84g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 318mg | 13% |
| Potassium 67mg | 2% |
| Total Carbs 1.69g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.82g | 1% |
| Protein 9.49g | 15% |
