Prep Time::15 mins
Additional Time:: 4 hrs
Total Time:: 4 hrs 15 mins
Servings::12
Yield::12 servings
Ingredients
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1 (8 ounce) package cream cheese
8 ounces Monterey Jack cheese, shredded
½ (1 ounce) packet taco seasoning
1 bunch fresh cilantro, stems removed
4 stalks green onions, roughly chopped
1 (4 ounce) can diced green chile peppers
1 medium Roma tomato, cored and diced
2 tablespoons finely chopped white onion
1 medium jalapeno pepper, seeded and finely chopped
Directions
Line a 16-ounce bowl with plastic wrap, allowing excess to hang over the sides.
Combine cream cheese, Monterey Jack cheese, and taco seasoning in a food processor; process until well combined. Add green onions, ½ of the cilantro leaves, and green chiles and pulse until well combined with flecks of green; do not fully process.
Transfer cheese mixture to the lined bowl and press to smooth. Cover and refrigerator for at least 4 hours or up to 8 hours or overnight.
Invert cheese onto a serving platter and remove plastic. Use a small shot glass or spoon to create a hole in the center of the cheese to form a wreath shape.
Finely chop remaining cilantro leaves and lightly cover the top of the cheese. Combine tomato, onion, and jalapeno in a small bowl and place over the cilantro in a 1-inch ring around the wreath.
Cook's Note:
White Cheddar works great in place of Monterey Jack. I like using block cheese instead of pre-shredded, as it holds together well and is less expensive.