Ingredients

• 1 , 8 ounce
• 8 ounces Monterey Jack cheese , shredded
• ½ , 1 ounce
• 1 bunch fresh cilantro , stems removed
• 4 stalks green onions , roughly chopped
• 1 , 4 ounce
• 1 medium Roma tomato , cored and diced
• 2 tablespoons finely chopped white onion
• 1 medium jalapeno pepper , seeded and finely chopped

Instructions

1. 1 Line a 16-ounce bowl with plastic wrap, allowing excess to hang over the sides.
2. 2 Combine cream cheese, Monterey Jack cheese, and taco seasoning in a food processor; process until well combined. Add green onions, ½ of the cilantro leaves, and green chiles and pulse until well combined with flecks of green; do not fully process.
3. 3 Transfer cheese mixture to the lined bowl and press to smooth. Cover and refrigerator for at least 4 hours or up to 8 hours or overnight.
4. 4 Invert cheese onto a serving platter and remove plastic. Use a small shot glass or spoon to create a hole in the center of the cheese to form a wreath shape.
5. 5 Finely chop remaining cilantro leaves and lightly cover the top of the cheese. Combine tomato, onion, and jalapeno in a small bowl and place over the cilantro in a 1-inch ring around the wreath.

Nutrition per serving