Chicken-chili cheesecake

8 servings

Ingredients

Quantity Ingredient
1⅓ cup Finely crushed tortilla chips
¼ cup Butter or margarine, melted
3 Pkge cream cheese, softened (8 ounces each)
4 larges Eggs
1 teaspoon Chili powder
1 teaspoon Worcestershire sauce
¼ teaspoon Salt
3 tablespoons Minced green onions
1½ cup Finely shredded cooked chicken
2 cans Chopped green chilies, drained (4 ounces each)
1½ cup Shredded Monterey Jack Cheese (6 ounces)
16 ounces Sour cream (1 carton)
1 teaspoon Seasoned salt
Garnish: minced green onions
Picante sauce

Directions

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.

[Southern Living; February 1992] Posted by Fred Peters.

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