cheese torte with raspberry chipotle sauce
This is a great appetizer to serve at any gathering. We purchase the Raspberry Chipotle Sauce at our local HEB grocery store, but most grocery stores probably have a version of this sauce. Prep time does not include refrigeration time.
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prep time
30 Min
cook time
method
No-Cook or Other
yield
serving(s)
Ingredients
- 8 ounces brick extra sharp cheddar cheese, grated
- 8 ounces brick monterrey jack cheese, grated
- 11 ounces brick sharp cheddar cheese, grated
- 1/4 cup green onions, chopped (to your liking)
- 1/4 cup red bell pepper, diced
- 1 cup chopped pecans
- 2 tablespoons butter
- 1/2 - 1 cups mayonnaise
- - bottled raspberry chipotle sauce
How To Make cheese torte with raspberry chipotle sauce
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Step 1Melt butter in a skillet and saute the pecans until fragrant. Drain and set aside.
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Step 2Combine grated cheeses, green onions, peppers and pecans. Add enough mayo to blend to the consistency to mold. Add cheese mixture to a prepared springform pan or mold and press.
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Step 3Refrigerate cheese overnight. When ready to serve, unmold cheese torte and top with the Raspberry Chipotle Sauce - spread evenly. Serve with crackers of your choice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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