STREAMING NOW: Nigella: At My Table

Adobo Chips With Warm Goat Cheese and Cilantro Salsa

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A great appetizer for Cinco de Mayo! This has gotten many compliments! Adapted from Cooking Light magazine.”

Ingredients Nutrition


  1. To prepare salsa:.
  2. Finely chop the chipotle peppers to measure 2 teaspoons. Remove 1 teaspoon adobo sauce from can, and set aside. Combine chiles, cilantro, tomatillos, onion, and 1/4 cup lime juice in a medium bowl; cover and chill for 1 hour.
  3. Preheat oven to 375°.
  4. To prepare chips:.
  5. Combine 2 1/2 teaspoons lime juice, olive 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 lime 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 over wedges. Bake an additional 10 minutes.
  6. Reduce oven temperature to 350°.
  7. To prepare cheese:.
  8. Combine cream cheese and goat cheese in a small bowl; stir until blended. Spread cheese mix into a shallow 6-ounce ramekin or baking dish; cover with foil. Bake at 350° for 10 minutes or just until warm. Enjoy!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a