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Cheese: Baked Chili Cheese Spread

Source of Recipe

unknown


List of Ingredients

2 tablespoons Yellow Corn Meal
1 tablespoon chili powder
3 packages (8 oz. each) cream cheese softened
2 large eggs
2 teaspoons garlic powder
1 1/2 teaspoons ground cumin
2 cans (4 oz. each) ORTEGA® Diced Green Chiles
1 cup (about 8) sliced green onions, divided
1 jar (16 oz.) ORTEGA Mild Salsa, or any flavor - divided
2 cups (8 oz.) shredded cheddar cheese, divided



Recipe

Preheat oven to 325° F. Heavily grease bottom and side of 9-inch springform pan. Combine corn meal
and chili powder; sprinkle over bottom and side of prepared pan.

Beat cream cheese, eggs, garlic powder, and cumin in large mixer bowl until smooth; stir in chiles
and 1/2 cup green onion. Pour half of batter into pan. Spoon 1 cup salsa over top of batter;
sprinkle 1 1/2 cups cheddar cheese over salsa. Spread remaining batter over top of cheese.

Bake for 55 to 60 minutes or until edges are set but center still moves slightly. Cool completely
in pan on wire rack; remove side of springform pan. Spread remaining salsa over top; sprinkle with
remaining cheese and green onion. Serve with tortilla chips.

Makes 24 appetizer servings.