Taco Cheese Ball Wreath

1. Line a 16-ounce bowl with plastic wrap, allowing excess to hang over the sides.

2. Combine cream cheese, Monterey Jack cheese, and taco seasoning in a food processor; process until well combined. Add green onions, ½ of the cilantro leaves, and green chiles and pulse until well combined with flecks of green; do not fully process.

3. Transfer cheese mixture to the lined bowl and press to smooth. Cover and refrigerator for at least 4 hours or up to 8 hours or overnight.

4. Invert cheese onto a serving platter and remove plastic. Use a small shot glass or spoon to create a hole in the center of the cheese to form a wreath shape.

5. Finely chop remaining cilantro leaves and lightly cover the top of the cheese. Combine tomato, onion, and jalapeno in a small bowl and place over the cilantro in a 1-inch ring around the wreath.

Cook's Note:

White Cheddar works great in place of Monterey Jack. I like using block cheese instead of pre-shredded, as it holds together well and is less expensive.