Smoky Green Chile-Cheddar Cheese with Avocado-Mango Salsa

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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2 (8-ounce) packages cream cheese, softened
2 (8-ounce) blocks Monterey Jack cheese with peppers, shredded
16 ounces smoked Cheddar cheese, shredded
6 green onions, minced
1/2 cup green chiles, chopped
1 (1 1/4-ounce) envelope taco seasoning mix
Avocado-Mango Salsa


Combine first 6 ingredients in a large bowl. Divide mixture into 2 equal portions shape each into a 6-inch round. Cover and chill 8 hours, or freeze up to 1 month thaw in the refrigerator 8 hours.

Place cheese rounds on serving plates top evenly with Avocado-Mango Salsa. Serve with tortilla chips. Note: Smoked Cheddar cheese may be found in the deli seciton of your grocery store.

Makes 2 cheese rounds (18 servings)

Adapted from Southern Living DECEMBER 2000