Start by lining a 16-ounce bowl with plastic wrap, ensuring the wrap extends over the edges for easy unmolding later.

In a food processor, combine the softened cream cheese, shredded Monterey Jack cheese, and half a packet of taco seasoning. Pulse until smooth.

Gently incorporate half of the chopped cilantro, green onions, and diced green chiles into the cheese mixture.

Transfer the cheese mixture into the prepared bowl and refrigerate for at least 4 hours or overnight.

Carefully unmold the Taco Cheese Ball onto a serving platter, creating a hole in the center to mimic a wreath shape.

Sprinkle the remaining chopped cilantro over the top and arrange diced Roma tomato, finely chopped white onion, and jalapeno around the wreath.