Line a 16-ounce bowl with plastic wrap, letting the extra wrap hang over the edges.

In a food processor, blend cream cheese, Monterey Jack cheese, and taco seasoning until smooth and combined.

Add half of the cilantro, green onions, and diced green chiles, then pulse a few times until you see green flecks throughout.

Transfer the cheese mixture into the prepared bowl, pressing it down to smooth the surface. Cover and refrigerate for at least 4 hours.

Once chilled, invert the cheese ball onto a serving platter and peel away the plastic wrap.

Use a small shot glass or spoon to carve out a circle in the center, forming a wreath shape.

Finely chop the remaining cilantro and sprinkle over the top. Mix the diced tomato, onion, and jalapeño, then spoon this mixture in a ring around the top of the wreath.