Green Chili Cheesecake

Crust:
1 cup plain breadcrumbs (or cornbread)
1/2 cup shredded parmesan cheese
2 tsp chili powder
1/4 cup melted butter

Filling:
1tsp oil
1/2 cup chopped red onion
2tbsp lime juice
3 cloves of garlic (minced)
1 cup frozen corn (thawed)
2 cans chopped green chilis
2 tsp cumin
1 1/2 tsp salt
1/4 tsp hot pepper sauce
3 (8oz) pkgs cream cheese (softened)
1/2 cup sour cream
3 eggs
1 cup shredded Monterey Jack cheese

Directions:
Heat oven to 325
In a medium bowl combine crust ingredients. Pat into the botttom and i inch up the sides of a 9 inch springform pan. Set aside.
Heat oil over med heat til hot . Add onions; Add lime juice and cook 4-5 minutes or til onion is soft, stirring frequantly. Add garlic and cook til fragrant (about i minute max). Remove from heat;Add corn, green chilis, cumin, salt, hot pepper sauce: Mix and set aside.
Beat cream cheese in a large bowl on med til fluffy. Beat in sour cream. Reduce speed to low and beat in eggs one at a time scraping the bowl after each addition. Stir in Montery Jack cheese: stir in Chili mixture:Pour into pan with the crust.
Bake 55 -65 minutes. Cool ake for i hour: Cover refrigerate at least 3 hours before serving.
To serve; runa knife around the edge of the pan to loosen cake:Remove sides of pan. Garnish, serve with crackers.

Vanessa's note:
This is really a wonderful appetizer and it serves a lot of guests. It is very different and worth trying.

* * * *



Happiness, like a dessert so sweet.
May life give you more than you can ever eat...
*** ***

certainly my pleasure...hope you enjoy it...it is very different and very good. Every one always expects me to have something "new & different" at our dinners so I try just about everything...it is so much fun!

* * * *



Happiness, like a dessert so sweet.
May life give you more than you can ever eat...
*** ***