Recipe - Mexican Cheese Torta

1 pack (250 gram) cream cheese,
Softened
1 cup Colby cheese, grated
1 cup Monterey Jack, grated
One fourth cup Red pepper, seeded and
Chopped fine
One fourth cup Green onions, chopped fine
One fourth cup Jalapeno peppers (or less,
To taste) chopped fine

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. Origin: Adapted from What's Cooking
Magazine, 14th issue.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini