Green Chile Cheesecake
Green Chile Cheesecake Spread
Chile Cheesecake




Green Chile Cheesecake

Tortilla crust:
1 cup crushed tortilla chips
3 tablespoons margarine, melted
Filling:
1 tablespoon vegetable oil
1/2 cup chopped red onion
2 tablespoons lime juice
3 garlic cloves, minced
2 cans (4 ounces each) chopped green chiles
2 teaspoons cumin
1-1/2 teaspoons salt
1/4 teaspoon hot pepper sauce
2 packages (8 ounces each) cream cheese
1/2 cup sour cream
3 eggs
8 ounces Monterey Jack cheese, shredded
Fruit salsa:
1 large mango, diced
2 large pears, diced (can also use papaya)
1/2 medium red onion, finely chopped
3 tablespoons fresh lime juice
1-1/2 small jalapenos, seeded and minced
1 tablespoon chopped fresh cilantro
Salt and pepper to taste

For crust: Mix chips and margarine and press into an 8-inch springform
pan. Bake at 375 degrees for eight minutes or until golden brown. Set
aside. For filling: Heat oil over medium heat, add onion and saute for
one minute, then add lime juice. Cook for 3-4 minutes until onion has
softened, stirring frequently. Add garlic; saute for one minute.
Remove from heat. Add green chiles, cumin, salt and hot pepper sauce.
Mix well. Let cool. In a bowl beat cream cheese until softened. Beat
in sour cream. Beat in eggs one at a time, scraping down sides between
each addition. Stir in Monterey Jack cheese. Stir in chile mixture.
Pour into crust-lined pan. Bake 55-60 minutes until center of
cheesecake is set. Cool on a wire rack for one hour. Cover;
refrigerate at least three hours before serving (up to 24 hours). Just
before serving run a knife around edge of cheesecake to loosen, remove
sides of pan. Serve with tortilla chips and fruit salsa. For fruit
salsa: Mix all ingredients together. Serve with green chile cheesecake
and tortilla chips.

Source: http://www.qconline.com/recipes/cgi/...EW.cgi?id=2291




Green Chile Cheesecake Spread
Serves: 64

Prep Time: 15 minutes (ready in 1 hour 50 minutes) - Yield: 4 cups

1/4 cup unseasoned dry bread crumbs
1/2 cup sour cream
2 (8-ounce) packages cream cheese, softened
1 (5-ounce) jar pasteurized process cheese spread
1 (1 1/4-ounce) packet taco seasoning mix
2 eggs
1 (4 1/2-ounce) can chopped green chilies
1 (2-ounce) jar diced pimientos, drained


Heat oven to 350F. Grease bottom and 1 inch up sides of 10-inch
springform pan. Sprinkle bread crumbs in bottom of greased pan. Tilt
pan to coat with crumbs 1 inch up sides. Shake pan to evenly
distribute crumbs across bottom.
In large bowl, combine sour cream, cream cheese, cheese spread,
taco seasoning mix and eggs; beat until smooth. Fold in chiles and
pimientos until well blended. Spoon into greased crumb-lined pan;
spread evenly.
Bake at 350F. for 30 to 35 minutes or until center is set. Cool
about 1 hour or until completely cooled.
To serve, remove sides of pan. Place cheesecake on serving plate.
Serve with tortilla chips for dipping or crackers for spreading. Store
in refrigerator.

Source:
http://www.dvo.com/recipe_pages/pill...ke_Spread.html




Chile Cheesecake

1 cup crushed tortilla chips
3 Tbsp margarine, melted
2 (8 oz.) packages cream cheese, softened
2 eggs
1 (4 oz.) can chopped green chiles
1 jalapeno pepper, diced
4 oz. shredded Monterey Jack Cheese
4 oz. shredded Colby cheese
1/4-1/2 cup sour cream
chopped tomatoes,
black olives
green onions.

Mix together tortilla chips and margarine and press into the bottom of a
9" springform pan. Bake at 325 degrees for 15 minutes. While crust is
baking, combine cream cheese and eggs Add green chiles, jalapeno pepper,
and cheeses Pour into baked crust. Bake 30 minutes at 325 degrees. Do not
overbake. Remove from oven, cool 5 minutes. Spread top with 1/4-1/2 cup
sour cream. Top with chopped tomatoes, black olives, green onions. Run
knife around outside of pan, then loosen spring and remove side of pan.
May be served chilled or at room temperature.

Source: http://members.aol.com/trishanne2/chilechscake.html


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