Ann Sanders posted 12-08-98 8:14 AM pt
Chicke-Chile Cheesecake
1 1/3 c. finely crushed tortilla chips
1/4 c. butter or margarine, melted
3 (8oz.)pkgs. cream cheese, softened
4 large eggs
1 tsp. chili powder
1 tsp. Worcestershire sauce
1/4 tsp. salt
3 tbl. minced green onions
1 1/2 c. finely shredded cooked chicken
2 (4 oz) cans chopped green chiles, drained
1 1/2 c. (6 oz.) shredded Monterey Jack cheese
1 (16 oz.) sour cream
1 tsp. seasoned salt
Garnish: minced green onions, picante sauce
Preheat oven to 350° F.
Combine tortilla chips and butter; press on bottom and 1 inch up sides of a 9 inch springform pan. Set aside.
Beat cream cheese at high speed with an electric mixer until light and fluffy; add eggs, 1 at a time, beating well after each addition.
Stir in chili powder and next 3
ingredients.
Pour half of cream cheese mixture into prepared pan.
Sprinkle with chicken, chiles, and cheese; carefully pour remaining cream cheese mixture on top.
Bake at 350 for 10 minutes; reduce heat to 300, and bake an additional hour or until set.
Cool completely
on wire rack. Combine sour cream with seasoned salt, stiring well; spread evely on top of cheesecake.
Cover and chill at leat 8 hours.
Garnish, if desired, and serve with picante sauce.
Yield: 8 - 10 servings