Smoky Green Chile-Cheddar Cheese with Avocado- Mango Salsa

(from Lucianolinda’s recipe box)

Source: Southern Living mag.

Categories: cheese balls, dips, salsa

Ingredients

  • 2 (8oz.) pkg. cream cheese, softened
  • 2 (3oz.) blocks Monterey Jack cheese with peppers, shredded
  • 16 oz. smoked Cheddar cheese, shredded
  • 6 green onions, minced
  • 2 (4.5 oz.) cans chopped green chiles, drained
  • 1 (1 1/4 oz.) envelope taco seasoning mix
  • Avocado-Mango Salsa
  • 1/4 cup hot jalapeno jelly
  • 1/4 cup fresh lime juice
  • 2 large mangoes, peeled and diced*
  • 2 large avocados, diced
  • 1 large red bell pepper, diced
  • 1/4 cup chopped fresh cilantro
  • Wine Reduction Sauce:
  • 1 (750-milliliter) bottle Cabernet Sauvignon
  • 3 small shallots, minced
  • 1 bay leaf
  • 3 to 4 fresh thyme sprigs

Directions

  1. Combine first 6 ingredients in a large bowl. Divide mixture into 2 equal portions; shape each into a 6-inch round. Cover and chill 8 hours, or freeze up to 1 month; thaw in the refrigerator 8 hours.
  2. Place cheese rounds on serving plates; top evenly with Avocado-Mango Salsa; serve with tortilla chips.

  3. makes 2 cheese rounds (18 appetizers).

  4. Avocado-Mango Salsa:

  5. Whisk together jelly and lime juice in a large bowl.
  6. Add remaining ingredients, and stir until blended. Cover and chill 8 hours.

  7. makes about 5 cups

    • 1 (26 oz.) jar refrigerated mango pieces, drained may be substituted for fresh mango.

  9. Wine Reduction Sauce:

  10. Bring all ingredients to a boil in a large saucepan over medium heat. Reduce heat, and simmer until liquid is reduced to about 1 cup (40 minutes). Pour mixture through a wire-mesh strainer into a measuring cup, pressing with back of a spoon to remove all juices. Discard solids. Cover and chill, if desired.

  11. makes 1 cup.

Email to a friend | Print this recipe | Back