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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Unique dish for appeizer or main dish. Great for left-over chicken. Must chill for at least 8 hours. From Feb. 1992 Southern Living. Always a hit! Ingredients:
1 1/3 c finely crushed tortilla chips |
1/4 c butter or margarine, melted |
3 pkge cream cheese, softened, (8 ounces each) |
4 lg eggs |
1 t chili powder |
1 t cumin |
1 ts worcestershire sauce |
1/4 ts salt |
3 tb minced green onions |
1 1/2 c finely shredded cooked chicken |
2 cn chopped green chilies, drained (4 ounces each) |
1 1/2 c shredded monterey jack cheese (6 ounces) |
16 oz sour cream (1 carton) |
1 ts seasoned salt |
garnish: minced green onions, black olives, chopped tomatoes |
picante sauce |
Directions:
1. Combine the tortilla chips and butter.
2. Press on the bottom and 1 inch up the sides of a 9-inch springform pan, or deep dish pie pan
3. Set aside
4. Beat the cream cheese with an electric mixer at high speed until light and fluffy.
5. Add the eggs, one at a time, beating well after each addition.
6. Stir in the chili powder, cumin, Worcestershire sauce, salt and minced green onions.
7. Pour half of the cream cheese mixture into the prepared pan.
8. Sprinkle with the chicken, chiles and Monterey Jack cheese.
9. Carefully pour the remaining cream cheese mixture on top.
10. Bake at 350 F for 10 minutes; reduce the heat to 300F, and bake for an additional hour or until set.
11. Cool completely on a wire rack.
12. Combine the sour cream and seasoned salt.
13. Spread evenly over the top of the cheesecake.
14. Cover and chill for at least 8 hours.
15. Just before serving, top with granishes and serve with picante sauce.
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