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Chili Chicken Appetizer Cheesecake




Source of Recipe


Internet


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


Preheat the oven to 325°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



Recipe