Mexican appetizer cheesecake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Chicken flavored instant bouillon |
| ½ | cup | Hot water |
| 24 | ounces | Cream cheese, softened |
| 1½ | teaspoon | Chili powder |
| 1 | teaspoon | Hot pepper sauce |
| 2 | Eggs | |
| 1 | can | Finely chopped chicken or leftover minced, turkey or chicken |
| 4 | ounces | Can chopped green chilies, well drained |
| Salsa | ||
| Shredded cheese | ||
| Diced green onions | ||
| Tortilla chips | ||
Directions
Preheat oven to 325 F. Dissolve bouillon in water. Set aside. In bowl, beat cheese, chili powder and hot pepper sauce until smooth. Add eggs. Mix well.
Add bouillon liquid, beating unitl smooth. Stir in chicken and chilies.
Pour into cake or quiche pan which has been sprayed with pam. Bake for 30 minutes or until set. Cool. Carefully run knife around edge of pan. Turn onto serving plate. Top with sausa, grated cheese and green onions. Serve warm or chilled, with tortilla chips. Refrigerate leftovers.
NOTES : Delicious!
Posted to FOODWINE Digest 13 Dec 96 From: Mike <cyberh@...>
Date: Sat, 14 Dec 1996 10:17:51 -0600