Source: dLife

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

Servings

Cilantro Salsa
7.0
7 oz  chipotle peppers in adobo sauce 2.0
2 cup  fresh cilantro 1.0
1 cup  tomatillo, chopped 2.0
2 oz  red onion 0.25
0 1/4 cup  fresh lime juice
Adobo Tortilla Chips
2.5
2 1/2 tsp  fresh lime juice 1.0
1 tsp  canola oil 0.5
0 1/2 tsp  paprika 0.25
0 1/4 tsp  ground cumin 8.0
8 each  medium corn tortilla
Cheese Topping
4.0
4 oz  cream cheese 2.0
2 oz  goat cheese

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