Adobo Chips With Warm Goat Cheese and Cilantro Salsa

• 2 chipotle chiles in adobo (or to taste-I only use 1)
• 2 cups chopped fresh cilantro (1 bunch)
• 1 cup finely chopped tomatillo (about 4 medium)
• 14 cup minced red onion
• 14 cup fresh lime juice (may sub lemon)
• 2 12 teaspoons fresh lime juice
• 1 teaspoon olive oil
• 1 teaspoon adobo sauce
• 12 teaspoon paprika
• 14 teaspoon cumin
• 8 (6 inch) white corn tortillas
• 12 cup block-style low-fat cream cheese, softened
• 14 cup goat cheese

1. To prepare salsa:.
2. Finely chop the chipotle peppers to measure 2 teaspoons.
3. Remove 1 teaspoon adobo sauce from can, and set aside.
4. Combine chiles, cilantro, tomatillos, onion, and 1/4 cup lime juice in a medium bowl; cover and chill for 1 hour.
5. Preheat oven to 375.
6. To prepare chips:.
7. Combine 2 1/2 teaspoons lime juice, olive oil, adobo sauce, paprika, and cumin in a small bowl, stirring with a whisk.
8. Brush 1 tortilla with about 1/4 teaspoon juice mixture, spreading to edge.
9. Top with another tortilla; repeat procedure with lime juice mixture.
10. Repeat procedure 6 more times (you will have 1 stack of 8 tortillas).
11. Using a sharp knife, cut tortilla stack into 6 wedges.
12. Place wedges in a single layer on baking sheets.
13. Bake at 375 for 15 minutes; turn over wedges.
14. Bake an additional 10 minutes.
15. Reduce oven temperature to 350.
16. To prepare cheese:.
17. Combine cream cheese and goat cheese in a small bowl; stir until blended.
18. Spread cheese mix into a shallow 6-ounce ramekin or baking dish; cover with foil.
19. Bake at 350 for 10 minutes or just until warm.
20. Enjoy!

chiles, fresh cilantro, red onion, lime juice, lime juice, olive oil, adobo sauce, paprika, cumin, white corn tortillas, cream cheese, goat cheese

Taken from www.food.com/recipe/adobo-chips-with-warm-goat-cheese-and-cilantro-salsa-165074 (may not work)