Post by Loupy on Aug 5, 2012 15:15:07 GMT -7
Chili Cheesecake Appetizer
by dnvrbronco, found on Pinterest
From: tastykitchen.com/
Prep time: 15 minutes
Cook time: 45 minutes
Serves: 12
This beautiful creation will bring oohs and aahs at your next party. A delicious twist on the standard 7-Layer Dip and Cheese Ball, yet it’s a showpiece that is just as easy to prepare. The flavor is addicting. Get ready to be hounded for this recipe. (visit the website to see a beautiful picture of how this looks.)
Ingredients
1 cup Crushed Tortilla Chips
3 Tablespoons Butter, Melted
16 ounces, weight Cream Cheese, Softened
2 whole Eggs
¼ teaspoons Chili Powder
⅛ teaspoons Cumin
1 can Diced Green Chilies, Drained (4 Oz. Can)
1 whole Jalapeno Pepper, Seeded And Diced
4 ounces, weight Shredded Colby-jack Cheese
4 ounces, weight Shredded Sharp Cheddar Cheese
⅓ cups Sour Cream
_____
TO GARNISH:
1 whole Tomato, Chopped
Green Onions, Chopped
Black Olives, Diced
Cilantro, Chopped
Preparation Instructions
Preheat the oven to 325 degrees.
In a medium bowl, combine the tortilla chips and butter.
Press into the bottom of a 9-inch springform pan.
Bake for 15 minutes, remove from the oven, and let cool for a little while. (I usually place it in the fridge so the crust firms up.)
In a large bowl, blend the cream cheese, eggs, chili powder and cumin with a mixer.
Add the green chilis, jalapeno and both cheeses and blend with mixer. Pour over the crust and bake for 30 minutes at 325 degrees.
DO NOT OVERCOOK.
Remove from the oven and cool in the pan for 10 minutes.
Run a knife around the edge of the pan.
Let cool to room temperature.
Spread the sour cream over the top and decorate with the tomatoes, green onions, black olives and cilantro.
Refrigerate until serving.
Remove the sides of the pan and serve with tortilla chips.
This can be prepared 1 day in advance.
© Copyright 2006-2012, The Pioneer Woman | Ree Drummond. All Rights Reserved
by dnvrbronco, found on Pinterest
From: tastykitchen.com/
Prep time: 15 minutes
Cook time: 45 minutes
Serves: 12
This beautiful creation will bring oohs and aahs at your next party. A delicious twist on the standard 7-Layer Dip and Cheese Ball, yet it’s a showpiece that is just as easy to prepare. The flavor is addicting. Get ready to be hounded for this recipe. (visit the website to see a beautiful picture of how this looks.)
Ingredients
1 cup Crushed Tortilla Chips
3 Tablespoons Butter, Melted
16 ounces, weight Cream Cheese, Softened
2 whole Eggs
¼ teaspoons Chili Powder
⅛ teaspoons Cumin
1 can Diced Green Chilies, Drained (4 Oz. Can)
1 whole Jalapeno Pepper, Seeded And Diced
4 ounces, weight Shredded Colby-jack Cheese
4 ounces, weight Shredded Sharp Cheddar Cheese
⅓ cups Sour Cream
_____
TO GARNISH:
1 whole Tomato, Chopped
Green Onions, Chopped
Black Olives, Diced
Cilantro, Chopped
Preparation Instructions
Preheat the oven to 325 degrees.
In a medium bowl, combine the tortilla chips and butter.
Press into the bottom of a 9-inch springform pan.
Bake for 15 minutes, remove from the oven, and let cool for a little while. (I usually place it in the fridge so the crust firms up.)
In a large bowl, blend the cream cheese, eggs, chili powder and cumin with a mixer.
Add the green chilis, jalapeno and both cheeses and blend with mixer. Pour over the crust and bake for 30 minutes at 325 degrees.
DO NOT OVERCOOK.
Remove from the oven and cool in the pan for 10 minutes.
Run a knife around the edge of the pan.
Let cool to room temperature.
Spread the sour cream over the top and decorate with the tomatoes, green onions, black olives and cilantro.
Refrigerate until serving.
Remove the sides of the pan and serve with tortilla chips.
This can be prepared 1 day in advance.
© Copyright 2006-2012, The Pioneer Woman | Ree Drummond. All Rights Reserved
