Mexican Cheese Torta

Recipe Ingredients

1		Cream cheese - (250 gram)
		Softened
1 cup	146g / 5.1oz	Colby cheese - grated
1 cup	237ml	Monterey Jack - grated
1/4 cup	59ml	Red pepper - seeded and
		Chopped fine
1/4 cup	15g / 0.5oz	Green onions - chopped fine
1/4 cup	59ml	Jalapeno peppers - (or less
		To taste) chopped fine

Recipe Instructions

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.

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

Source:
The Eyes of Texas Cookbook, 1987, p. 132

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