Fiesta Cheesecake Appetizer
Fiesta Cheesecake
Fiesta Cheesecake




Fiesta Cheesecake Appetizer

2 packages (8 oz. [250 g] each) light cream cheese, softened
1 package (1.25 oz. [35 g]) taco seasoning mix
3 eggs
2 cups (500 g) shredded Marble-Jack cheese
1 can (4 oz. [120 g]) green chilies
1 cup (250 ml) light sour cream
1 cup (250 ml) salsa

Place cream cheese and taco seasoning mix in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Speed 6 and beat about 1 1/2 minutes,
or until fluffy.
Stop and scrape bowl. Turn to Speed 4 and add eggs, one at a time,
beating about 15 seconds after each addition. Stop and scrape bowl. Add
cheese and green chilies. Turn to Stir Speed and mix 15 seconds.
Pour mixture into greased 9 inch (23 cm) springform pan. Bake at 350 F
(180 C) for 40 minutes, or until knife inserted near center comes out
clean. Remove from oven and spread with sour cream. Return to oven and
bake 5 minutes longer.
Cool 15 minutes. Refrigerate 3 to 8 hours. Before serving, remove outer
ring and spread top of cheesecake with salsa. Serve with taco chips, if
desired.

Yield: 20 servings (1 wedge per serving).
Per serving: About 136 cal, 7 g pro, 5 g carb, 9 g fat, 59 mg chol, 421
mg sod.

Source:
<http://www.kitchenaid.ca/english/Recipes/recipes_FiestaCheesecake.php>




Fiesta Cheesecake

1 1/2 cups finely crushed tortilla chips
1/4 cup butter or margarine, melted
2 8 ounce packages cream cheese, softened
3 ounce package cream cheese, softened
2 large eggs
2 1/2 cups shredded Monterey Jack cheese with peppers
4 ounce can chopped green chiles, drained
1/4 teaspoon ground red pepper
8 ounce carton sour cream
1/2 cup chopped green pepper
1/2 cup chopped sweet yellow pepper
1/2 cup chopped sweet red pepper
1/2 cup green onions
1 medium tomato, chopped
2 tablespoons finely chopped ripe olives
2 bunches fresh cilantro or parsley, optional

Combine tortilla chips and butter; press onto bottom of a lightly
greased 9 inch springform pan. Bake at 325F for 15 minutes. Cool on a
wire rack.
Beat cream cheese at medium speed with an electric mixer 3 minutes or
until fluffy; add eggs, one at a time, beating after each addition.
Stir in cheese, chiles and ground red pepper.
Pour into prepared pan, and bake at 325F for 30 minutes. Cool 10
minutes on a wire rack.
Gently run a knife around edge of pan to release sides and let cool
completely.
Spread sour cream evenly over top; cover and chill. Arrange green
pepper and remaining ingredients on top as desired.

Makes 1 9 inch cheesecake or 25 appetizer servings.

Source:
<http://www.thatsmyhome.com/mainstreetdeli/fiesta-cheesecake.htm>




Fiesta Cheesecake - 1 (9-inch) cheesecake

1 1/2 cups finely crushed tortilla chips
1/4 cup melted margarine
2 (8-oz) plus 1 (3-oz) pkgs cream cheese, softened
1/2 Tbsp chopped jalepeno peppers
1 tsp liquid from the jar of jalepeno peppers
red pepper, cumin, onion powder, garlic powder, and paprika to taste -
start with 1/4 tsp each
2 large eggs
8 oz Pepper Jack cheese, shredded
2 oz cheddar, shredded fine
for garnish: 2 Tbsp sour cream, and 1 tsp each finely chopped red,
yellow, and green peppers

Combine the tortilla chips and margarine. Press onto the bottom of a
lightly-greased 9" springform pan. Bake at 325 for 15 minutes. Cool.
Beat the cream cheese until light. Add the jalepeno peppers and the 1
tsp of liquid, combine thoroughly. Add the red pepper, cumin, onion
powder, garlic powder, and paprika, tasting to adjust before adding the
eggs. Beat in the eggs, one at at time. Stir in the cheeses.
Pour the cheese mixture onto the crust. Bake at 325 for 30 minutes.

Cool for 10 minutes. Run a knife around the edge and remove the side of
the pan. If not serving within a couple hours, cool completely, wrap
airtight, and store in the refrigerator (let it stand at room
temperature for an hour before serving). Garnish with a dollop of sour
cream in the center and the finely-chopped red, yellow, and green
peppers.

Notes: The original recipe suggested covering the top with sour cream,
but I think it is too pretty for that. Place on a bed of fresh cilantro
or parsley, if desired.

"Spicier Nacho" tortilla chips will give the crust a lovely reddish
color. A 7-oz bag will yield about 2 1/2 cups of crushed chips.

Source: <http://www.recipelink.com/mf/31/14738>


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