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Chicken-Chili Cheesecake




Source of Recipe


the web


List of Ingredients




# 1 1/3 cups finely crushed low fat tortilla chips
# 2 tablespoons melted margarine
# 3 ( 8 oz.) packages low fat cream cheese
# 4 large eggs
# 1 teaspoon chili powder
# 1 teaspoon Worcestershire sauce
# 1/4 teaspoon salt
# 3 tablespoons minced green onions
# 1 1/2 cups finely shredded cooked chicken
# 3 (4.5 oz.) cans chopped green chilies, drained
# 2 1/2 cups fancy shredded Monterey Jack cheese
# 1 carton ( 16 oz.) low fat sour cream
# 2 teaspoons ground cumin
# 1 cup minced green onions
# picante sauce

Recipe



combine tortilla chips and margarine. Press in bottom and 1 inch up sides of springform pan. Set aside. Beat cream cheese at high speed with electric mixer until light and fluffy, Add eggs, one at a time, beating well. Stir in chili powder, worcestershire sauce, salt and 3 tablespoons of green onions. Pour half of cream cheese mixture into prepared pan. Sprinkle with chicken, chilies and 1 1/2 cups of cheese. Carefully pour remaining cream cheese mixture on top. Bake at 350 degrees for 10 minutes;reduce temperature to 300 degrees and continue baking for 45 minutes or until set. Cool completely in a pan on a wire rack. Combine sour cream and cumin; blend well. Spread evenly on cheesecake. Cover and chill for atleast 8 hours. Garnish with remaining cheese & green onions.


Yield: 10-15 servings