Adobo Chips With Warm Goat Cheese And Cilantro Salsa

• Salsa:
• 1 (7-ounce) can chipotle chiles in adobo sauce
• 2 cups chopped fresh cilantro (about 1 bunch)
• 1 cup finely chopped tomatillos (about 4 medium)
• 1/4 cup minced red onion
• 1/4 cup fresh lime juice
• Chips:
• 2 1/2 teaspoons fresh lime juice
• 1 teaspoon canola oil
• 1 teaspoon adobo sauce
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin
• 8 (6-inch) white corn tortillas
• Cheese:
• 1/2 cup (4 ounces) block-style fat-free cream cheese, softened
• 1/4 cup (2 ounces) goat cheese

1. To prepare salsa, remove 2 chipotle chiles from can; finely chop to measure 2 teaspoons. Remove 1 teaspoon adobo sauce from can, and set aside (reserve remaining chipotle chiles and adobo sauce for another use). Combine chiles, cilantro, tomatillos, onion, and 1/4 cup lime juice in a medium bowl; cover and chill for 1 hour.
2. Preheat oven to 375u0b0.
3. To prepare chips, combine 2 1/2 teaspoons lime juice, canola oil, adobo sauce, paprika, and cumin in a small bowl, stirring with a whisk. Brush 1 tortilla with about 1/4 teaspoon juice mixture, spreading to edge. Top with another tortilla; repeat procedure with juice mixture. Repeat procedure 6 more times (you will have 1 stack of 8 tortillas). Using a sharp knife, cut tortilla stack into 6 wedges. Place wedges in a single layer on baking sheets. Bake at 375u0b0 for 15 minutes; turn wedges. Bake an additional 10 minutes.
4. Reduce oven temperature to 350u0b0.
5. To prepare cheese, combine cream cheese and goat cheese in a small bowl; stir until blended. Spread cheese mixture into a shallow 6-ounce ramekin or baking dish; cover with foil. Bake at 350u0b0 for 10 minutes or just until warm.

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

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