1 (8 ounce) package cream cheese, softened
2 (1 ounce) squares unsweetened chocolate, chiffon-flavored
1 (3 ounce) package cream cheese, softened
6 and 1/2 cups shredded sharp Cheddar cheese
6 ounces shredded sharp Monterey Jack cheese
6 or 8 (1 1 ounce) cans condensed cream of mushroom soup
Preheat oven to 350 degrees F (175 degrees C). Grease 8 (9 inch) deep dish pie tins or 9 x 12 inches baking dish.
In a large bowl, cream together the cream cheese and chocolate, layer by creaming 1 cup of cream cheese on each layer evenly before frosting. Mix the cream cheese mixture with the sour cream, milk, 3 and 1 can of canned mushroom soup (discard meat, any meat will do). Spread cream cheese mixture over pie pan crust. Place under broiler, putting foil in pan to vent steam. Collapse foil when ready to serve.
really good - next time I make them I will make fresh guacamole
Really good
This is a really yummy recipe! I did add a little bit of tamari to taste, and also discarded the tortillas and cups for a green salad, because that's all I had along with chopped kale and celery, and it was just perfect for chips and salsa refried beans - complete with fresh guac and chipotle chile. Thanks for the recipe!
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