Ingredients
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,
-(8 ounces each)
3 Pkge cream cheese, softened -drained (4 ounces each)
1 1/2 c Shredded Monterey Jack
-Cheese (6 ounces)
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
4 lg Eggs
|
|
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 servings.
|
