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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A different appetizer that everyone will love! Try fire-roasted chilies in this instead of plain chilies. The recipe comes from Colorado Collage. Ingredients:
1 cup crushed tortilla chips |
3 tablespoons butter, melted |
2 (8 ounce) packages cream cheese, softened |
2 eggs |
1 (4 ounce) can diced green chilies, drained |
1 fresh jalapeno, seeded and diced |
4 ounces shredded colby cheese |
4 ounces shredded monterey jack cheese |
1/4 cup sour cream |
chopped tomato |
chopped green onion, and |
diced black olives, for garnish |
Directions:
1. Preheat oven to 325ยบ.
2. Combine the crushed tortillas and melted butter in a small bowl and press into bottom of a 9-inch springform pan.
3. Bake 15 minutes, remove from oven and leave oven on.
4. In a large bowl, combine the cream cheese and eggs. Add green chilies, jalapeno, and cheeses.
5. Pour over tortilla crust and put back in the oven and bake for 30 minutes. Being careful not to overcook.
6. Remove from oven and cool in the pan for 5 minutes.
7. Run a knife carefully around the edge of the cheesecake and remove the side of the pan.
8. Spread sour cream over the top and decorate with garnishes.
9. Serve with tortilla chips.
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