| chicken-chile Cheesecake 1 1/3 Cups Finely Crushed Tortilla Chips
1/4 Cup Butter, Melted
24 Ounces Cream Cheese, Softened
4 Large Eggs
1 Teaspoon Chili Powder
1 Teaspoon Worcestershire Sauce
1/4 Teaspoon Salt
3 Tablespoons Minced Scallions
1 1/2 Cups Shredded Cooked Chicken*
4 Roasted Green Chiles, Skins And Seeds
Removed, Chopped, Or 2 (4 Ounce) Cans
Chopped Green Chiles, Drained
1 1/2 Cup Shredded Monterey Jack Cheese
1 (16 Ounce) Ctn. Sour Cream
1 Teaspoon Seasoned Salt
garnish: Minced Scallions
picante Sauce * Make Sure The Chicken Is Finely Shredded. combine Tortilla Chips And Butter; Press On Bottom And 1 Inch Up Sides Of A 9-inch Springform Pan. Set Aside. beat Cream Cheese At High Speed Of Electric Mixer Until Light And Fluffy; Add Eggs, 1 At A Time, Beating Well After Each Addition. Stir In Chili Powder And Next 3 Ingredients. pour Half Of Cream Cheese Mixture Into Prepared Pan. Sprinkle With Chicken, Chiles And Cheese; Carefully Pour Remaining Cream Cheese Mixture On Top. Bake At 350 Degrees F For 10 Minutes; Reduce Heat To 300 Degrees F, And Bake An Additional Hour Or Until Set. cool Completely On A Wire Rack. combine Sour Cream And Seasoned Salt, Stirring Well; Spread Evenly On Top Of Cheesecake. Cover And Chill At Least 8 Hours. Garnish. serve With Picanté Sauce, If Desired. |
