Ingredients
-
-
2
-
2
-
1
-
1/4
-
1/4
-
-
2 1/2
-
1
-
1
-
1/2
-
1/4
-
8
-
-
1/2
Directions
Adobo Chips With Warm Goat Cheese and Cilantro Salsa, A great appetizer for Cinco de Mayo! This has gotten many compliments! Adapted from Cooking Light magazine , Excellent! Made this for my son`s birthday! It was just so good from the cheese to the chips to the Salsa! Perfect amount of heat I did add the zest of the lime to the salsa For the chips I did have enough sauce to spread over 16 tortillas Thanks for a great recipe!
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Steps
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1
Done
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To Prepare Salsa:. |
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2
Done
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Finely Chop the Chipotle Peppers to Measure 2 Teaspoons. Remove 1 Teaspoon Adobo Sauce from Can, and Set Aside. Combine Chiles, Cilantro, Tomatillos, Onion, and 1/4 Cup Lime Juice in a Medium Bowl; Cover and Chill For 1 Hour. |
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3
Done
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Preheat Oven to 375. |
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4
Done
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to Prepare Chips:. |
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5
Done
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Combine 2 1/2 Teaspoons Lime Juice, Olive Oil, Adobo Sauce, Paprika, and Cumin in a Small Bowl, Stirring With a Whisk. Brush 1 Tortilla With About 1/4 Teaspoon Juice Mixture, Spreading to Edge. Top With Another Tortilla; Repeat Procedure With Lime Juice Mixture. Repeat Procedure 6 More Times (you Will Have 1 Stack of 8 Tortillas). Using a Sharp Knife, Cut Tortilla Stack Into 6 Wedges. Place Wedges in a Single Layer on Baking Sheets. Bake at 375 For 15 Minutes; Turn Over Wedges. Bake an Additional 10 Minutes. |
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6
Done
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Reduce Oven Temperature to 350. |
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7
Done
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to Prepare Cheese:. |
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8
Done
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Combine Cream Cheese and Goat Cheese in a Small Bowl; Stir Until Blended. Spread Cheese Mix Into a Shallow 6-Ounce Ramekin or Baking Dish; Cover With Foil. Bake at 350 For 10 Minutes or Just Until Warm. Enjoy! |
