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    Chicken Nacho Cheesecake


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: AlabamaNeeNee**********The Leaf-Chronicle

    List of Ingredients




    1 2/3 cups finely crushed tortilla chips
    1/3 cup butter or margarine, melted
    3 (8-ounce) packages cream cheese, softened
    4 large eggs
    1/2 cup mayonnaise
    1 (1.25 ounce) package taco seasoning mix
    2 tablespoons all-purpose flour
    1 1/2 cups drained and finely chopped canned premium chunk white chicken
    1 1/2 cups (6 ounces) shredded Colby-Monterey Jack cheese blend
    1 (8-ounce) carton sour cream

    Toppings: Sliced ripe olives, cooked whole kernel corn, chopped green onions, chopped fresh tomato, picante sauce or salsa

    Recipe



    Combine tortilla chips and butter, stir well. Firmly press into bottom of a 10-inch springform pan, set aside. Beat cream cheese at high speed with an electric mixer until creamy. Add eggs one at a time beating well after each addition. Add mayonnaise, taco seasoning mix, and flour. Beat at low speed until smooth. Stir in chicken and cheese. Pour batter into prepared pan. Bake, uncovered, at 325 degrees for 55 minutes. Spread sour cream on top of cheesecake. Bake 10 more minutes. Cool to room temperature in pan on a wire rack. Cover and chill at least 8 hours. To serve, carefully remove sides of pan. Arrange toppings on cheesecake. Serve with picante or salsa.
 

 

 

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