Smoky Green Chile-Cheddar Cheese with Avocado-Mango Salsa

By Scrappin Broad

Southern Living Annual Recipes 2000, page 328

Ingredients

• Cheese Ball
• 2 (8 oz.) pkgs. cream cheese, softened
• 2 (8 oz.) 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 c hot jalapeno jelly
• 1/4 c fresh lime juice
• 2 large mangoes, peeled and diced*
• 1 large red bell pepper, diced
• 1/4 c chopped fresh cilantro

Preparation

Step 1

Cheese Ball
Combine all ingredients in a large bowl. Divide into two equal portions; shape each into a 6-inch round. Cover and chill 8 hours or freeze up to one month and thaw in refrigerator for 8 hours.

Avocado-Mango Salsa
1. Whisk together jelly and lime juice in a large bowl.
2. Add remaining ingredient; stir until blended. Cover and chill 8 hours.
Yields 5 cups

To serve:
Place cheese rounds on serving plates; top evenly with Avocado-Mango Salsa and serve with tortilla chips.

*Can substitute 1 26-oz. jar refrigerated mango pieces, drained, for fresh mango, if desired.