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Category: Spreads -- Cold
Prep Time: Cook Time: Total Time:
1 1/2 cups finely crushed tortilla chips
1/4 cup butter , melted
2 (8 oz) pkg cream cheese, softened
1 (3 oz) pkg cream cheese, softened
2 large eggs
21/2 cups shredded Pepper Jack cheese
1 (4 oz) can chopped green chilies, drained
1/4 tsp ground red pepper
1 (8 oz) carton sour cream
1/2 cup EACH chopped green, yellow and red peppers
1/2 cup green onions
1 medium tomato, chopped
2 tbsp finely chopped ripe olives
2 bunches fresh cilantro or parsley, optional
Combine tortilla chips and butter; press onto bottom of a lightly greased 9 inch springform pan. Bake at 325 for 15 minutes. Cool on a wire rack. Beat cream cheese until fluffy; add eggs, one at a time, beating after each addition. Stir in cheese, chilies and ground red pepper. Pour into prepared pan, and bake for 30 minutes. Cool 10 minutes on a wire rack. Place on a bed of fresh cilantro or parsley, if desired. Gently run a knife around edge of pan to release sides and let cool completely. Spread sour cream evenly over top; cover and chill. Arrange green pepper and remaining ingredients on top as desired. Makes 1 9 inch cheesecake or 25 appetizer servings.
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FIESTA CHEESECAKE
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Category: Spreads -- Cold
Prep Time: Cook Time: Total Time:
1 1/2 cups finely crushed tortilla chips
1/4 cup butter , melted
2 (8 oz) pkg cream cheese, softened
1 (3 oz) pkg cream cheese, softened
2 large eggs
21/2 cups shredded Pepper Jack cheese
1 (4 oz) can chopped green chilies, drained
1/4 tsp ground red pepper
1 (8 oz) carton sour cream
1/2 cup EACH chopped green, yellow and red peppers
1/2 cup green onions
1 medium tomato, chopped
2 tbsp finely chopped ripe olives
2 bunches fresh cilantro or parsley, optional
Combine tortilla chips and butter; press onto bottom of a lightly greased 9 inch springform pan. Bake at 325 for 15 minutes. Cool on a wire rack. Beat cream cheese until fluffy; add eggs, one at a time, beating after each addition. Stir in cheese, chilies and ground red pepper. Pour into prepared pan, and bake for 30 minutes. Cool 10 minutes on a wire rack. Place on a bed of fresh cilantro or parsley, if desired. Gently run a knife around edge of pan to release sides and let cool completely. Spread sour cream evenly over top; cover and chill. Arrange green pepper and remaining ingredients on top as desired. Makes 1 9 inch cheesecake or 25 appetizer servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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