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Mexican cheese torta

Yield: 1 Servings

Ingredients:

• 1 pk (250 gram) cream cheese Softened
• 1 c Colby cheese grated
• 1 c Monterey Jack grated
• 1/4 c Red pepper seeded and Chopped fine
• 1/4 c Green onions chopped fine
• 1/4 c Jalapeno peppers (or less

Instructions:

To taste) chopped fine 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.

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