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    Chicken-Chili Cheesecake

    Recipe Introduction

    Ann Sanders posted 12-08-98 8:14 AM pt

    List of Ingredients

    • 1 1/3 cups finely crushed tortilla chips
    • 1/4 cup butter or margarine, melted
    • 3 (8 ounce) packages cream cheese, softened
    • 4 large eggs
    • 1 teaspoons chili powder
    • 1 teaspoon Worcestershire sauce
    • 1/4 teaspoon salt
    • 3 tablespoons minced green onions
    • 1 1/2 cups finely shredded cooked chicken
    • 2 (4 ounce) cans chopped green chiles, drained
    • 1 1/2 cups (6 ounces) shredded Monterey Jack cheese
    • 1 (16 ounce) sour cream
    • 1 teaspoon seasoned salt
    • Garnish: minced green onions, picante sauce


    1. Preheat oven to 350 degrees F. Combine tortilla chips and butter; press on bottom and 1 inch up sides of a 9 inch springform pan. Set aside.

    2. 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.

    3. Pour half of cream cheese mixture into prepared pan. Sprinkle with chicken, chiles, and cheese; carefully pour remaining cream cheese mixture on top. Bake for 10 minutes; reduce heat to 300, and bake an additional hour or until set. Cool completely on wire rack. Combine sour cream with seasoned salt, stiring weill; spread evely on top of cheesecake. Cover and chill at leat 8 hours.

    4. Garnish, if desired, and serve with picante sauce. Yield: 8 - 10 servings




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