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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 36 |
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A delicious savory appetizer, to serve with tortilla chips and salsa. This recipe will serve a large number because it is rich and a little goes a long way. I sometimes make half a recipe and bake it in a 6-inch springform pan for a smaller party. Heated, this makes an awesome dip for the fondue pot. Ingredients:
1 cup finely crushed tortilla chips |
3 tablespoons butter or 3 tablespoons margarine, melted |
2 (8 ounce) packages cream cheese, room temperature |
2 eggs |
8 ounces shredded colby-monterey jack cheese, blend |
1 can chopped green chili, drained |
1 small onion, finely chopped |
1 jar diced pimento |
2 teaspoons minced dried garlic |
2 teaspoons worcestershire sauce |
jalapeno |
Directions:
1. Preheat oven to 325 degrees F.
2. Mix tortilla chips and melted butter and press into a (9-inch) springform pan.
3. Bake for 15 minutes.
4. Beat cream cheese and eggs until well blended.
5. Add shredded cheese, green chilies, onion, pimientos, Worcestershire sauce and garlic.
6. Pour over tortilla chip crust and bake for 30 minutes.
7. Serve at room temperature with tortilla chips and salsa.
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