Adobo Chips and Warm Goat Cheese and Cilantro Salsa

First, let me just state that I have the most awesome girlfriends. I would not have made it through the first 6 years of motherhood without their close, unconditional freindship. I am truly grateful.

About once a month we get together for a dinner party or book club or ladies night out. Everyone is a wonderful cook and I always enjoy trying their new recipes.

-Me, Abra, Gina, Arlene, Heather, Melissa, Katie, and Joy-

Not photoed although equally important are Catherine, Valerie and Shannon

Adobo Chips and Warm Goat Cheese and Cilantro Salsa
Adapted from Cooking Light

My friend Arlene brought this appetizer to our last dinner party, it was amazing.

After talking with Arlene about the recipe, we decided that you could actually layer the two (instead of serving them separately like photoed below) if you were taking this to a larger potluck or party.

Ingredients

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 olive 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 cream cheese, softened
1/4 cup (2 ounces) goat cheese




Preparation
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.

Preheat oven to 375°.



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 375° for 15 minutes; turn wedges. Bake an additional 10 minutes.
Reduce oven temperature to 350°.


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 350° for 10 minutes or just until warm.