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Chili Cheesecake – Very impressive! | Today's Cliche - Marriage, Family, & Working Mommy... from BOTH Women's and Men's Perspectives

Saturday, October 21, 2017

Chili Cheesecake – Very impressive!

November 29, 2009 by Kat  

Chili Cheesecake
From: Kat’s Kitchen, but taken from Stacey Moritz’s Kitchen (who got it from the Junior League of Denver Cookbook)

This is an outrageously impressive appetizer presentation; not difficult; and guests will be convinced you went to Culinary School! (And, as Stacey has mentioned to me… this tastes even better the next day for breakfast… hangover or not!)

Ingredients: 
**Need spring form pan

1 C. Tortilla Chips, divided

3 T butter, melted

Two (2) 8 oz. blocks of Cream Cheese (I use 1/3 reduced) – SOFTENED

2 eggs

One (
)1 4 oz. can diced green chiles

1 fresh jalapeno pepper, cored, seeded and diced (I use 2 – 3) [Kat’s note: Also, the 1st time I made this was in 2005, and I had never even held a jalapeno pepper, much less cored it... it’s not hard; promise!]

4 oz. shredded cheddar

4 oz. shredded monterey jack (I use any similar kind)

16 oz. tub of Sour Cream

Chopped tomatoes (optional)

Chopped green onions (optional)

Chopped black olives (optional)

Directions: 

Preheat oven to 325 degrees. 

Combine crushed chips and butter and press into bottom of a 9 inch spring form pan.
Bake 15 minutes and remove from oven (leave oven on).

In lg. bowl, blend Cream cheese and eggs.

Add green chilies, jalapeno and remaining cheeses.

Pour into crust and carefully spread to edges of pan (the crust will be very loose and does not adhere to the pan so spread carefully).

Bake 30 minutes — do NOT overcook — when done it will appear just set in center and will probably have a couple of small cracks around the edges of the cake. 

Remove from oven and let cool for 5 minutes.

Run knifearound inside edge and remove sides of pan. 


At this point you can just let it rest a couple of hours. 

JUST before seriving, “Frost” top with sour cream and decorate with the tomatoes, onions, olives. 

Serve with tortilla chips (may need a little ‘scooper’ to server, as chips may break when dipping, from my experience!).

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