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What to Make When…It’s A Potluck—Southwestern Cheesecake

June 23, 2013 by Tonja 1 Comment

This savory appetizer is colorful and tasty— flavored with a tortilla chip crust, chilies, and cheeses.  It feeds a bunch and can be made ahead of time.

Serve it with tortilla chips, Fritos, or celery sticks.  The only catch is you need a 9-inch spring-form pan so if you don’t have one go borrow from your neighbor.   It’s worth the effort, and a big crowd-pleaser for your next potluck!

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Southwestern Cheesecake

  • Author: Tonja Engen
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Ingredients

  • 1 cup finely crushed tortilla chips
  • 2 tablespoons butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 2 eggs
  • 1 (8 ounce) package shredded colby-monterey jack cheese
  • 2 (4 ounce) can chopped green chilies, drained
  • 1 cup sour cream
  • 1 cup chopped yellow bell peppers or 1 cup orange bell peppers or 1 cup red bell pepper ( or a combo of all 3)
  • 1/2 cup chopped green onion
  • 1/4 cup sliced black olives
  • 1/3 cup chopped tomato
  • 1 jalapeno, seeded and chopped

Instructions

  1. Preheat oven to 325.
  2. Stir together chips and margarine and press into a 9-inch springform pan. Bake for 15 minutes.
  3. Beat cream cheese and eggs in large bowl until well blended. Stir in the co-jack cheese and the chilis and pour over crust.
  4. Bake for 30 minutes. Cool completely in the refrigerator.
  5. Spread sour cream over cheesecake and sprinkle on toppings. Chill 1-2 hours. Remove from cake pan after chilling. Let sit out to”soften” before serving or you’ll break your tortilla chips!

Did you make this recipe?

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Filed Under: Appetizers, Vegetarian Tagged With: Appetizer, mexican, southwest cheesecake

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Comments

  1. Sue Strobel says

    October 14, 2013 at 8:42 pm

    Tonja- you should tag some of these recipes as “GF” gluten Free….like this one….there are a bunch of us out there digging for delicious recipes that do not contain wheat, spelt, rye, or other grains that contain gluten. I might grill some chicken and make this for dinner!!!

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