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    Chili Chicken Appetizer Cheesecake


    Source of Recipe


    rgm

    List of Ingredients




    24 ounces cream cheese, softened
    1 1/2 teaspoons chili powder
    1/2 to 1 teaspoon hot pepper sauce
    3 eggs
    1 cup finely chopped cooked chicken
    1 (4 ounce) can chopped green chiles, drained
    1/2 cup chunky salsa
    1/2 cup shredded Cheddar cheese
    3 or 4 green onions, sliced
    1 (16 ounce) package tortilla chips

    Recipe



    Preheat the oven to 325 degrees F.

    Combine the cream cheese, chili powder and hot pepper sauce in a large mixer bowl. Beat at high speed until creamy, scraping the bowl occasionally. Add the eggs, beating until blended. Stir in the chicken and chiles. Spoon into a greased 9-inch springform pan. Bake for 40 minutes or until set. Cool in the pan on a wire rack for 15 minutes.

    Run a sharp knife around the side of the pan; remove the side. Let stand until cool. Chill, covered, for 3 hours or longer.

    Arrange the cheesecake on a serving platter. Spread the salsa over the top and sprinkle with the cheddar cheese and green onions. Cut into thin wedges. Serve with the tortilla chips. Yield: 16 servings


 

 

 


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