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Mexican Cheese Torta

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 pkg. (200 g) colby cheese, shredded
1 pkg. (200 g) Cracker Barrel Monterey Jack Cheese, shredded
1/4 cup chopped red peppers
1/4 cup chopped jalapeno peppers
1/4 cup chopped green onions
Chopped cilantro or fresh parsley


Place all ingredients except cilantro in food processor. Process until well blended using pulsing action. (Mixture will still be chunky.) Press firmly into small bowl lined with plastic wrap; cover. Refrigerate 2 hours or until firm. Unmold cheese mixture onto serving plate just before serving. Remove plastic wrap. Sprinkle with cilantro.

Source: www.kraftrecipes.com