Plan ahead, this recipe calls for several hours chilling time. The cheese rounds can be made the day before, but plan on making the salsa the same day served.

Smoked Cheddar, Green Chili Cheese with Avocado-Mango Salsa

1 pound shredded smoked cheddar cheese

1 pound shredded Monterey Jack

2 (8-ounce each) packages cream cheese, softened
2 to 3 fresh jalapeno peppers, seed, membrane removed and finely chopped*
1 bunch green onions, finely chopped
2 (4.5-ounce each) cans chopped green chilies, drained
2 1/2 teaspoons chili powder

1 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Pinch cayenne pepper

Salt and freshly ground black pepper to taste

Avocado-Mango Salsa:

1/4 cup jalapeño jelly
1/4 cup fresh lime juice
2 large mangoes, peeled and diced**
2 large avocados, pitted, peeled and diced
1 large red or yellow bell pepper, diced
1/4 cup chopped fresh cilantro

Salt and freshly ground black pepper to taste

1. Combine all ingredients, except for the Avocado-Mango Salsa, in a large bowl and mix well. Divide mixture into 2 equal portions; shape each into a 6-inch round. Wrap each tightly in plastic wrap and chill for several hours or overnight.
2. To serve, place cheese rounds on serving plates; spoon the Avocado-Mango Salsa over the top of each cheese round and serve with tortilla chips.
3. For Avocado-Mango Salsa: Whisk together jelly and lime juice in a large bowl.
4. Add next 4 ingredients and stir until blended. Season to taste with salt and pepper. Cover and chill 2 to 3 hours. Makes about 5 cups.

Makes about 18 to 20 appetizer servings.

*Or use pickled jalapenos.

**1 (26-ounce) jar refrigerated mango pieces, drained, may be substituted for fresh mango.