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Savory: Chicken-Chile Cheesecake

Source of Recipe

Internet


Recipe Introduction

Not all cheesecakes are desserts...I've included some here.

Recipe Link: recipegoldmine.com

List of Ingredients

1 1/3 C. finely crushed tortilla chips
1/4 C. butter or margarine, melted
24 oz. cream cheese, softened
4 large eggs
1 tsp. chili powder
1 tsp. Worcestershire sauce
1/4 tsp. salt
3 T. minced scallions
1 1/2 C. finely shredded cooked chicken
2 (4 oz.) cans chopped green chiles, drained
1 1/2 C. shredded Monterey Jack cheese
1 (16 oz.) ctn. sour cream
1 tsp. seasoned salt
Minced scallion (for garnish)

Fresh Salsa:
12 Roma (plum) tomatoes, diced
1 C. firmly packed fresh cilantro, chopped
3 to 4 jalapeño peppers, minced
Juice of 2 limes
4 garlic cloves, minced
5 scallions, thinly sliced
Salt, to taste

Mix all ingredients together. Refrigerate until serving time.





Recipe

Combine tortilla chips and butter; press on bottom and 1 inch up sides of a 9-inch spring-form pan. Set aside.

Beat cream cheese at high speed with an electric mixer until light and fluffy; add eggs, 1 at a time, beating well after each addition. Stir in chili powder and next 3 ingredients.

Pour half of cream cheese mixture into prepared pan. Sprinkle with chicken, chiles and cheese; carefully pour remaining cream cheese mixture on top. Bake at 350ºF for 10 minutes; reduce heat to 300ºF and bake an additional hour or until set. Cool completely on a wire rack.

Combine sour cream and seasoned salt, stirring well; spread evenly on top of cheesecake. Cover and chill at least 8 hours. Garnish, if desired, and serve with fresh salsa.
YIELD: 8 to 10 servings.