Chicken-Chili Cheesecake
Title: Chicken-Chili Cheesecake
Categories: Chicken, Cheese
Yield: 8 servings
1 1/3 c Finely crushed tortilla chips
1 1/2 c Finely shredded cooked chicken
1/4 c Butter or margarine, melted
2 cn Chopped green chilies, -drained
3 Pkge cream cheese, softened
1 1/2 c Shredded Monterey Jack Cheese
4 lg Eggs
1 ts Chili powder
16 oz Sour cream (1 carton)
1 ts Worcestershire sauce
1 ts Seasoned salt
1/4 ts Salt
Garnish:
minced green onions
3 tb Minced green onions
Picante sauce
Combine the tortilla chips and butter. Press on the bottom and
1 inch up the sides of a 9-inch springform pan. Set aside
Beat the cream cheese with an electric mixer at high speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the chili powder, Worcestershire sauce, salt and minced green onions.
Pour half of the cream cheese mixture into the prepared pan. Sprinkle with the chicken, chiles and Monterey Jack cheese. Carefully pour the remaining cream cheese mixture on top.. Bake at 350 F for 10 minutes reduce the heat to 300F, and bake for an additional hour or until set. Cool completely on a wire rack.
Combine the sour cream and seasoned salt. Spread evenly over the top of the cheesecake. Cover and chill for at least 8 hours. Garnish, if desired, and serve with picante sauce.
Makes 8 to 10 servings.