Preheat oven to 375 degrees. Combine the cream cheese, Fredericksburg Farms Green Chile Ole Dip Mix, sour cream, cilantro, and green onions in work bowl of food processor fitted with steel blade. Process until smooth and well blended. Refrigerate for an hour or so to allow the flavors time to form a happy little camaraderie.
Spread a portion of the cream cheese mixture on each tortilla chip. (Keep leftover cream cheese mixture refrigerated to use as a zesty dip!) Arrange tortilla chips on a baking pan. Top the cream cheese with several rings of the Fredericksburg Farms Sweet & Hot Jalapenos. Scatter a portion of the Monterey jack cheese over each nacho. Place the baking pan in preheated oven and bake nachos for 5 minutes, or until cheese is melted. Serve hot or at room temperature.
