housecat posted 12-07-98 3:02 PM
1 1/4 cups finely crushed tortilla chips
1/3 cup longhorn cheese, shredded (about 3 oz)
1/4 cup butter or marg. melted
3 ripe avocados (medium sized)
2 Tbl lemon juice
3 8 0z pkg cream cheese, softened
3 Tbl grated onion
1 tsp chili powder
1 tsp Worcestershire sauce
1/4 tsp salt
1 1/2 cups longhorn cheese, shredded (about 6 oz) divided (see note below)
1 1/2 cups finely shredded cooked chicken
16 oz sour cream
1 tsp seasoned salt
sliced ripe olives (optional)
minced green onions w/tops (optional)
chopped tomatoes (optional)
Preheat oven to 350.
Combine tortilla chips, 1/3 cup cheese and butter; mix well. Press onto bottom of a 10-inch springform pan. Set aside
Mash avocados with lemon juice. Beat cream cheese and mashed avocado in a large mixing bowl until smooth.
Add eggs, one at a time, beating well after each. Stir in next four ingredients (seasonings)
Pour half of cheesecake batter into prepared pan. Sprinkle with chicken and 1 1/2 cups cheese. Carefully pour remaining batter on top.
Bake for 10 minutes; reduce oven to 250* and bake 1 hour.
Combine sour cream and seasoned salt. Spread evenly on top of cheesecake. Bake for 10 minutes.
Cool completely on rack; cover and refrigerate overnight.
To serve, remove form pan; arrange olives, green onion, and tomatoes attractively on top, if desired. Serve with picante sauce
*Note: I think this is a mistake. The instrucions don't say anything about it being divided. It would seem all 1 1/2 cups are used at once.
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