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    Savory: Fiesta Cheesecake


    Source of Recipe


    Casa Sedona Bed & Breakfast Inn, Sedona, Arizona

    List of Ingredients




    1 1/2 C. finely crushed tortilla chips
    1/4 C. butter or margarine, melted
    16 oz. cream cheese, softened
    3 oz. cream cheese, softened
    2 large eggs
    2 1/2 C. (10 oz.) shredded Monterey
    Jack cheese with peppers
    1 (4 oz.) can chopped green chiles, drained
    1/4 tsp. ground red pepper
    1 (8 oz.) ctn. sour cream
    1/2 C. chopped green pepper
    1/2 C. chopped sweet yellow pepper
    1/2 C. chopped sweet red pepper
    1/2 C. green onions
    1 medium tomato, chopped
    2 T. finely chopped ripe olives
    2 bunches fresh cilantro or parsley (optional)

    Recipe



    Combine tortilla chips and butter; press onto bottom of a lightly greased 9-inch spring-form pan. Bake at 325°F for 15 minutes. Cool on a wire rack.

    Beat all 19 ounces of cream cheese at medium speed with an electric mixer for 3 minutes or until fluffy; add eggs, one at a time, beating after each addition. Stir in cheese, chiles and ground red pepper. Pour into prepared pan, and bake at 325°F for 30 minutes. Cool 10 minutes on a wire rack.

    Place on a bed of fresh cilantro or parsley, if desired. Gently run a knife around edge of pan to release sides, and let cool completely. Spread sour cream evenly over top; cover and chill.

    Arrange green pepper and remaining ingredients on top as desired.

    YIELD: One 9-inch Cheesecake or 25 Appetizer Servings

 

 

 

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