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Chicken Chile Cheesecake

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Ingredients

Adjust Servings:
1 1/3 cups finely crushed tortilla chips
1/4 cup butter or 1/4 cup margarine melted
24 ounces cream cheese softened (3 pkgs 8 ounces each)
4 large eggs
1 tablespoon chili powder (use 1 tsp. cause we're sissies)
1 teaspoon cumin (i skip this cause we like it better without this)
1 teaspoon worcestershire sauce
1/4 teaspoon salt
3 tablespoons minced green onions
1 1/2 cups finely shredded cooked chicken
2 cans chopped green chilies drained (4 ounces each)
1 1/2 cups shredded monterey jack cheese 6 ounces
16 ounces sour cream 1 carton
1 teaspoon seasoning salt

Nutritional information

683.9
Calories
531 g
Calories From Fat
59 g
Total Fat
35.5 g
Saturated Fat
279.4 mg
Cholesterol
590mg
Sodium
16.4 g
Carbs
2 g
Dietary Fiber
6.3 g
Sugars
25.6 g
Protein
273g
Serving Size (g)
8
Serving Size

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Chicken Chile Cheesecake

Features:
    Cuisine:

    This tasty gem is supposed to be from the Feb.1992 Southern Living. I found it written on a scrap of paper in a recipe box that I bought at an estate sale so I can't be sure of it's accurate to the original. It can be used as an appetizer (serve with tortilla chips or crackers) or the main course. Use this recipe to get rid of leftover chicken (or turkey at Thanksgiving!). It makes 8-10 servings as a main course but at least double that as an appetizer. Great for parties!

    • 110 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Chicken-Chile Cheesecake,This tasty gem is supposed to be from the Feb.1992 Southern Living. I found it written on a scrap of paper in a recipe box that I bought at an estate sale so I can’t be sure of it’s accurate to the original. It can be used as an appetizer (serve with tortilla chips or crackers) or the main course. Use this recipe to get rid of leftover chicken (or turkey at Thanksgiving!). It makes 8-10 servings as a main course but at least double that as an appetizer. Great for parties!,This tasty gem is supposed to be from the Feb.1992 Southern Living. I found it written on a scrap of paper in a recipe box that I bought at an estate sale so I can’t be sure of it’s accurate to the original. It can be used as an appetizer (serve with tortilla chips or crackers) or the main course. Use this recipe to get rid of leftover chicken (or turkey at Thanksgiving!). It makes 8-10 servings as a main course but at least double that as an appetizer. Great for parties!


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    Steps

    1
    Done

    Combine the Tortilla Chips and Butter.

    2
    Done

    Press on the Bottom and 1 Inch Up the Sides of a 9-Inch Springform Pan, or Deep Dish Pie Pan.

    3
    Done

    Set Aside.

    4
    Done

    Beat the Cream Cheese With an Electric Mixer at High Speed Until Light and Fluffy.

    5
    Done

    Add the Eggs, One at a Time, Beating Well After Each Addition.

    6
    Done

    Stir in the Chili Powder, Cumin, Worcestershire Sauce, Salt and Minced Green Onions.

    7
    Done

    Pour Half of the Cream Cheese Mixture Into the Prepared Pan.

    8
    Done

    Sprinkle With the Chicken, Chiles and Monterey Jack Cheese.

    9
    Done

    Carefully Pour the Remaining Cream Cheese Mixture on Top.

    10
    Done

    Bake at 350 F For 10 Minutes; Reduce the Heat to 300f, and Bake For an Additional Hour or Until Set.

    11
    Done

    Cool Completely on a Wire Rack.

    12
    Done

    Combine the Sour Cream and Seasoned Salt.

    13
    Done

    Spread Evenly Over the Top of the Cheesecake.

    14
    Done

    Cover and Chill For at Least 8 Hours.

    15
    Done

    Just Before Serving, Top With Granishes and Serve With Picante Sauce.

    Avatar Of Amelia Rodriguez

    Amelia Rodriguez

    Health-conscious chef specializing in nutritious and flavorful dishes that nourish the body.

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