1 1/3 c Finely crushed tortilla 1 1/2 c Finely shredded cooked
-chips -chicken
1/4 c Butter or margarine, melted 2 cn Chopped green chilies,
3 Pkge cream cheese, softened -drained (4 ounces each)
-(8 ounces each) 1 1/2 c Shredded Monterey Jack
4 lg Eggs -Cheese (6 ounces)
1 ts Chili powder 16 oz Sour cream (1 carton)
1 ts Worcestershire sauce 1 ts Seasoned salt
1/4 ts Salt Garnish: minced green onions
3 tb Minced green onions Picante sauce
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]
Yields
8 servings
