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Southwest Cowboy Cheesecake Appetizers
Yield: 8 Servings
CRUST
1 1/2 c Tortilla chip crumbs
3 tablespoon Butter
FILLING
16 oz Cream cheese
2 lg Eggs
1/4 teaspoon Salt
8 oz Cheddar cheese, shredded
4 oz Green chilies, chopped
TOPPING
1 c Sour cream
2 tablespoon Taco Seasoning
GARNISH
1/2 c Red bell pepper, diced
1/2 c Yellow pepper, diced
1/2 c Green pepped, diced
1/2 c Tomatoes, diced and drained
1/2 c Black olives, chopped
1/2 c Green olives, chopped
1/2 c Scallions, chopped
Salsa of your choice
Preheat oven to 325F. Combine the crushed chips and butter and press into a 9 inch springform pan. Bake 15 minutes. Set aside to cool.
In large mixing bowl, whip cream cheese until fluffy. Beat int the salt and eggs, one at a time until smooth. Fold in the shredded cheese and green chilies. Pour into the prepared crust and bake for 30 minutes.
Combine the sour cream and taco seasoning and pour over the hot cheesecake. Cool to room temperature and then refrigerate overnight.
Just before serving, garnish decoratively with the diced and chopped vegetables. A spiral pattern works nicely. Serve with accompanying salsa.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
