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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chili cheesecake Recipe

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This recipe for Chili cheesecake is from The Erikson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup crushed tortilla chips
3 T butter, melted
16 oz cream cheese
2 eggs
¼ tsp chili powder
⅛ tsp cumin
1 can diced green chilies, drained
1 whole Jalapeño pepper, seeded and diced
4 oz shredded Colby jack cheese
4 oz shredded sharp cheddar cheese
⅓ cup sour cream

Garnish
1 tomato, green onions, black olives, diced cilantro
Directions:
Directions:
Combine tortilla chips and butter in the bottom of a 9 inch springform pan bake 15 minutes in a 325° oven. Cool. Mix cream cheese, eggs, chili powder and cumin. Add green chilies and jalapeño and cheese. Pour over crust and bake 30 minutes. cool for 10 minutes. Run knife around the edge let cool to room temperature.
Spread sour cream on top and decorate with rest of ingredients. Refrigerate till serving. Remove sides of pan and serve with chips.

 

 

 

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