Mexican Cheese Torta

Yields:	1 batch
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	Preparation	10 minutes
	Cooking	0 minutes
	Ready In	1 hours

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Ingredients

1	package	cream cheese
1	cup	colby cheese	grated
1	cup	monterey jack cheese
1/4	cup	sweet red bell pepper	chopped
1/4	cup	scallions, spring or green onions	chopped
1/4	cup	jalapeno pepper

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.

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Member Review

Marinated Salmon Steaks

I used this recipe with steelhead trout fillets. It was absolutely delicious. I modified it slightly. I used lime juice instead of orange, I added a couple of green onions diced and I specifically used extra virgin olive oil.