Name: Southwestern Cheesecake
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

Ingredients

Scale

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

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Instructions

Preheat oven to 325.
Stir together chips and margarine and press into a 9-inch springform pan. Bake for 15 minutes.
Beat cream cheese and eggs in large bowl until well blended. Stir in the co-jack cheese and the chilis and pour over crust.
Bake for 30 minutes. Cool completely in the refrigerator.
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!