Adobo Chips With Warm Goat Cheese And Cilantro Salsa

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A great appetizer for cinco de mayo! This has gotten many compliments! adapted from cooking light magazine.

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Steps

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To prepare salsa:.

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Finely chop the chipotle peppers to measure 2 teaspoons.

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Remove 1 teaspoon adobo sauce from can , and set aside.

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Combine chiles , cilantro , tomatillos , onion , and 1 / 4 cup lime juice in a medium bowl.

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Cover and chill for 1 hour.

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Preheat oven to 375.

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To prepare chips:.

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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.

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Brush 1 tortilla with about 1 / 4 teaspoon juice mixture , spreading to edge.

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Top with another tortilla.

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Repeat procedure with lime juice mixture.

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Repeat procedure 6 more times.

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Using a sharp knife , cut tortilla stack into 6 wedges.

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Place wedges in a single layer on baking sheets.

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Bake at 375 for 15 minutes.

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Turn over wedges.

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Bake an additional 10 minutes.

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Reduce oven temperature to 350.

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To prepare cheese:.

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Combine cream cheese and goat cheese in a small bowl.

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Stir until blended.

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Spread cheese mix into a shallow 6-ounce ramekin or baking dish.

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Cover w.

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Ingredients

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chipotle chiles in adobo, fresh cilantro, tomatillo, red onion, fresh lime juice, olive oil, adobo sauce, paprika, cumin, white corn tortillas, low-fat cream cheese, goat cheese