Post by NancyRogers on Sept 21, 2002 11:47:47 GMT -6
Chile Cheesecake
1 cup tortilla chips, crushed
3 tablespoon butter, melted
2 8-ounce packages cream cheese, softened
2 eggs
1 4-ounce can diced green chilies
1 fresh Jalapeño pepper, cored, seeded, and diced
4 ounces Colby cheese, shredded
4 ounces Monterey Jack cheese, shredded
1/4 cup sour cream
chopped tomatoes
chopped green onions
diced black olives
Preheat oven to 325 degrees. In medium bowl, combine tortilla chips and butter. Press into bottom of 9-inch springform pan. Bake 15 minutes, remove from oven, leaving oven on. In large bowl, blend cream cheese and eggs. Add green chilies, Jalapeño, colby and Monterey Jack. Pour over crust and bake 30 minutes. Do not overcook. Remove from oven and cool in pan 5 minutes. Run knife around inside edge and remove sides from pan. Spread sour cream over top and decorate with tomatoes, green onions, and olive. Serve with tortilla chips. Makes 10-12 servings.
1 cup tortilla chips, crushed
3 tablespoon butter, melted
2 8-ounce packages cream cheese, softened
2 eggs
1 4-ounce can diced green chilies
1 fresh Jalapeño pepper, cored, seeded, and diced
4 ounces Colby cheese, shredded
4 ounces Monterey Jack cheese, shredded
1/4 cup sour cream
chopped tomatoes
chopped green onions
diced black olives
Preheat oven to 325 degrees. In medium bowl, combine tortilla chips and butter. Press into bottom of 9-inch springform pan. Bake 15 minutes, remove from oven, leaving oven on. In large bowl, blend cream cheese and eggs. Add green chilies, Jalapeño, colby and Monterey Jack. Pour over crust and bake 30 minutes. Do not overcook. Remove from oven and cool in pan 5 minutes. Run knife around inside edge and remove sides from pan. Spread sour cream over top and decorate with tomatoes, green onions, and olive. Serve with tortilla chips. Makes 10-12 servings.