Source: dLife

Homemade tortilla chips topped with warm, creamy goat cheese and spicy salsa.

Servings

Cilantro Salsa
7 oz chipotle peppers in adobo sauce
2 cup fresh cilantro , about 1 bunch
1 cup tomatillo, chopped , about 4 medium
2 oz red onion , minced
0.25 cup fresh lime juice

Adobo Tortilla Chips
2.5 tsp fresh lime juice
1 tsp canola oil
0.5 tsp paprika
0.25 tsp ground cumin
8 medium corn tortilla

Cheese Topping
4 oz cream cheese , softened
2 oz goat cheese

Cilantro Salsa
1 Drain adobo liquid from chipotle peppers into small bowl. Set aside.
2 Finely dice two chipotle peppers.
3 In medium bowl, combine chipotle peppers, cilantro, tomatillos, onion, and 1/4 cup lime juice. Cover and refrigerate 1 hour.
Adobo Tortilla Chips
1 Preheat oven to 375°F.
2 Whisk together 2-1/2 teaspoons lime juice, canola oil, 1 teaspoon reserved adobo sauce, paprika, and cumin.
3 Coat each tortilla with 1/4 teaspoon juice mixture.
4 Layer tortillas and cut into 6 wedges. Arrange wedges on baking sheet.
5 Bake 15 minutes. Turn chips, bake additional 10 minutes.
6 Remove chips and reduce heat to 350°F.
Cheese Topping
1 In small bowl, blend cream cheese and goat cheese.
2 Spoon mixture into small ovenproof bowl.
3 Cover with foil and bake at 350°F 10 minutes, or until thoroughly warmed.
4 To serve, top tortilla chips with cheese mixture followed by salsa.