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Savory: Baked Chili-Cheese Spread




Source of Recipe


Ortega


List of Ingredients




2 tablespoons yellow cornmeal
1 tablespoon chili powder
Three 8-ounce packages cream cheese, softened
2 large eggs
2 teaspoons garlic powder
11/2 teaspoons ground cumin
Two 4-ounce cans diced green chilies
1 cup sliced green onions
16-ounce jar salsa (any flavor)
2 cups (8 ounces) shredded Cheddar cheese


Recipe



Preheat oven to 325 F. Heavily grease bottom and side of 9-inch springform pan.

Combine cornmeal and chili powder. Sprinkle over side and bottom of prepared pan.

Beat cream cheese, eggs, garlic powder and cumin in large mixer bowl until smooth; stir in chilies and 1/2 cup green onions. Pour half of batter into pan. Spoon 1 cup salsa on top of batter; sprinkle 11/2 cups Cheddar cheese over salsa. Spread remaining batter on 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 on top; sprinkle with remaining cheese and green onions. Serve with tortilla chips.

Makes 24 servings.