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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!