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CHICKEN-CHILI CHEESECAKE

Category:    Chicken, Cheese
Yield: 8 servings
 
  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.

 

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