The girls in my family have a go-to cheese torte that I love to serve–mainly because I love to eat it. So this weekend, when we said “good bye” to Amanda, I took the opportunity to make it. It doesn’t photograph well, but here is the general idea.
The torte is easy to make and will freeze.
Simply mash together…
1 1/2 lbs. of grated cheddar cheese (or pepper jack)
1/2 cup chopped green onions
1 chopped jalapeno pepper
1/2 cup mayo
1/2 cup chopped pecans
Mix together well, which might require getting your hands dirty and then chill in any type of mold. I used a small bundt pan. I like to line mine with plastic wrap to make it easy to remove from the mold.
The sauce is this Roasted Raspberry Chipotle Sauce that you can find at most grocery stores or even Costco. Any raspberry jam will actually do fine.
And it is best served with crackers–Scott likes Wheat Thins the best.