Chili Chicken Appetizer Cheesecake
Combine the cream cheese, chili powder and hot pepper sauce in a large mixer bowl. Beat at high speed until creamy, scraping the bowl occasionally. Add the eggs, beating until blended. Stir in the chicken and chiles. Spoon into a greased 9-inch springform pan.
Bake for 40 minutes or until set. Cool in the pan on a wire rack for 15 minutes. Run a sharp knife around the side of the pan; remove the side. Let stand until cool.
Chill, covered, for 3 hours or longer.
Arrange the cheesecake on a serving platter. Spread the salsa over the top and sprinkle with the cheddar cheese and green onions. Cut into thin wedges. Serve with the tortilla chips.
Yield: 16 servings
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