Mexican appetizer cheesecake

10 Servings

Ingredients

Quantity Ingredient
2 teaspoons Chicken flavored instant bouillon
½ cup Hot water
24 ounces Cream cheese, softened
1½ teaspoon Chili powder
1 teaspoon Hot pepper sauce
2 Eggs
1 can Finely chopped chicken or leftover minced, turkey or chicken
4 ounces Can chopped green chilies, well drained
Salsa
Shredded cheese
Diced green onions
Tortilla chips

Directions

Preheat oven to 325 F. Dissolve bouillon in water. Set aside. In bowl, beat cheese, chili powder and hot pepper sauce until smooth. Add eggs. Mix well.

Add bouillon liquid, beating unitl smooth. Stir in chicken and chilies.

Pour into cake or quiche pan which has been sprayed with pam. Bake for 30 minutes or until set. Cool. Carefully run knife around edge of pan. Turn onto serving plate. Top with sausa, grated cheese and green onions. Serve warm or chilled, with tortilla chips. Refrigerate leftovers.

NOTES : Delicious!

Posted to FOODWINE Digest 13 Dec 96 From: Mike <cyberh@...>

Date: Sat, 14 Dec 1996 10:17:51 -0600

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