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    Green Chile Cheesecake


    Source of Recipe


    cdkitchen

    List of Ingredients




    Tortilla crust:
    1 cup crushed tortilla chips
    3 tablespoons margarine, melted
    Filling:
    1 tablespoon vegetable oil
    1/2 cup chopped red onion
    2 tablespoons lime juice
    3 garlic cloves, minced
    2 cans (4 ounces each) chopped green chiles
    2 teaspoons cumin
    1-1/2 teaspoons salt
    1/4 teaspoon hot pepper sauce
    2 packages (8 ounces each) cream cheese
    1/2 cup sour cream
    3 eggs
    8 ounces Monterey Jack cheese, shredded
    Fruit salsa:
    1 large mango, diced
    2 large pears, diced (can also use papaya)
    1/2 medium red onion, finely chopped
    3 tablespoons fresh lime juice
    1-1/2 small jalapenos, seeded and minced
    1 tablespoon chopped fresh cilantro
    Salt and pepper to taste

    Recipe



    For crust: Mix chips and margarine and press into an 8-inch springform pan. Bake at 375 degrees for eight minutes or until golden brown. Set aside. For filling: Heat oil over medium heat, add onion and saute for one minute, then add lime juice. Cook for 3-4 minutes until onion has
    softened, stirring frequently. Add garlic; saute for one minute.
    Remove from heat. Add green chiles, cumin, salt and hot pepper sauce.
    Mix well. Let cool. In a bowl beat cream cheese until softened. Beat in sour cream. Beat in eggs one at a time, scraping down sides between each addition. Stir in Monterey Jack cheese. Stir in chile mixture.
    Pour into crust-lined pan. Bake 55-60 minutes until center of cheesecake is set. Cool on a wire rack for one hour. Cover; refrigerate at least three hours before serving (up to 24 hours). Just before serving run a knife around edge of cheesecake to loosen, remove sides of pan. Serve with tortilla chips and fruit salsa.
    For fruit salsa: Mix all ingredients together. Serve with green chile cheesecake and tortilla chips.


 

 

 


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