Mexican Cheese Torta
Yield
1 batchPrep
10 minCook
0 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cream cheese
|
|
| 1 | cup |
colby cheese
grated |
|
| 1 | cup |
monterey jack cheese
|
*
|
| ¼ | cup |
sweet red bell peppers
chopped |
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| ¼ | cup |
jalapeño pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cream cheese
|
|
| 237 | ml |
colby cheese
grated |
|
| 237 | ml |
monterey jack cheese
|
*
|
| 59 | ml |
sweet red bell peppers
chopped |
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 59 | ml |
jalapeño pepper
|
*
|
Directions
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.
