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Cheesecake, Chile (D, TNT)
Source: "Colorado Collage Cookbook," by Junior League of Denver
Yield: 1 9" cake

1 cup tortilla chips, crushed
3 tablespoons butter, melted
2 8-ounce packages cream cheese, softened
2 eggs
1 4-ounce can diced green chiles
1 fresh jalapeno pepper, cored, seeded and diced
4 ounces Colby cheese, shredded
4 ounces Monterey Jack cheese, shredded
1/4 cup sour cream
Chopped tomatoes
Chopped green onions
Diced black olives

Preheat oven to 325°F.

In medium bowl, combine tortilla chips and butter. Press into bottom of 9" springform pan. Bake 15 minutes, remove from oven, leaving oven on.

In large bowl, blend cream cheese and eggs. Add green chiles, jalapeno, Colby, and Monterey Jack. Pour over crust and bake 30 minutes. Do not overcook. Remove from oven and cool in pan 5 minutes.

Run knife around inside edge and remove sides from pan. Spread sour cream over top and decorate with tomatoes, green onions, and olives. Serve with tortilla chips.

It is very easy to make since most ingredients come already shredded or diced. Always a crowd pleaser so I hardly ever have leftovers.

Poster's Notes:
Here is something I usually make for Super Bowl or other big gathering.

Posted by Tatyana Golyansky

Nutritional Info Per Serving: N/A