Mexican Cheese Torta Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 package: , (250 gram) cream cheese,
Softened,
1 cup: Colby cheese, grated
1 cup: Monterey Jack, grated
1/4 cup: Red pepper, seeded and
Chopped fine,
1/4 cup: Green onions, chopped fine
1/4 cup: Jalapeno peppers, (or less,
To taste) chopped fine,
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. Origin: Adapted from Whats Cooking Magazine, 14th issue.
Source from luhu.jp
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 Whats Cooking Magazine, 14th issue.
Source from luhu.jp