Shelly's Recipe

CHILI CHICKEN APPETIZER CHEESECAKE

Category: Spreads -- Cold

3 (oz) pkgs cream cheese, softened
1 1/2 Teaspoons chili powder
1/2 to 1 tsp hot pepper sauce
3 eggs
1 cup finely chopped cooked chicken
1 (4 oz) can chopped green chiles, drained
1/2 Cup chunky salsa
1/2 Cup shredded cheddar cheese
3 or 4 green onions, sliced
1 (16-oz) pkg tortilla chips

Preheat the oven to 325. Combine the cream cheese, chili powder and hot pepper sauce in a large mixer bowl. Beat at high speed until creamy, scraping the bowl occasionally. Add the eggs, beating until blended. Stir in the chicken and chiles. Spoon into a greased 9-inch springform pan. Bake for 40 minutes or until set.

Cool in the pan on a wire rack for 15 minutes. Run a sharp knife around the side of the pan; remove the side. Let stand until cool.

Chill, covered, for 3 hours or longer. Arrange the cheesecake on a serving platter. Spread the salsa over the top and sprinkle with the cheddar cheese and green onions. Cut into thin wedges. Serve with the tortilla chips.