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    Southwest Cheesecake Appetizer


    Source of Recipe


    Mercyteapot

    List of Ingredients




    1 cup finely crushed tortilla chips
    3 tablespoons butter or margarine, melted
    2 packages (8 ounces each) cream cheese, softened
    1 packet taco seasoning
    2 eggs
    1 package shredded Colby/Monterey Jack cheese
    1 can (4 ounce) chopped green chilies, drained
    1 cup sour cream
    1 cup chopped bell pepper
    1/2 cup sliced green onion
    1/3 cup chopped tomatoes
    1/4 cup pitted ripe olive slices

    Recipe



    Heat oven to 350 degrees. Stir in chips and butter in small bowl; press into 9-inch spring form pan. Bake15 minutes. Beat cream cheese and eggs in large mixing bowl at medium speed until well blended. Mix in shredded cheese and chilies; pour over crust and bake 30 minutes.
    Spread sour cream over cheesecake. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate until ready to serve at least 30 minutes. Top with remaining ingredients just before serving.

    TIP: you can also add 1/2 packet of taco seasoning with the cheese and chilies if you want a bit more spice (we don't, so I keep it at just 1 packet.)

    Yield: 16-20 servings

 

 

 

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