Mexican Cheesecake

Lee Sands posted 12-07-98 9:47 PM

Mexican Cheesecake

3 8 oz packages cream cheese
2 tsp chicken flavor instant bouillon
1 1/2 tsp chili powder
1/2 tsp hot pepper sauce
2 eggs
1/8 cup fresh lemon juice
1 cup HOT water
1 cup finely chopped cooked chicken
1 4 oz can chopped green chiles

Preheat oven to 325 degrees.

Beat cream cheese, bouillon, chili powder and hot pepper sauce until smooth.

Add eggs, lemon juice and water. Beat until smooth.

Stir in chicken and chiles. Pour into 9 inch spring form pan.

Bake for 40 minutes or until set. Cool 15 minutes.

Run knife around the inside of the pan and loosen the side. Remove the side of the pan.

Top with salsa, shredded cheddar cheese, sliced green onions, and olives. Serve warm or chilled with corn chips.

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