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Chicken-Chili Cheesecake

Thursday, January 01, 2004
American/Appetizers-Side Dish
10-15 servings
1 1/3 cups finely crushed low fat tortilla chips2 tablespoons melted margarine
3 ( 8 oz.) packages low fat cream cheese
4 large eggs
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
3 tablespoons minced green onions
1 1/2 cups finely shredded cooked chicken
3 (4.5 oz.) cans chopped green chilies, drained
2 1/2 cups fancy shredded Monterey Jack cheese
1 carton ( 16 oz.) low fat sour cream
2 teaspoons ground cumin
1 cup minced green onions
picante sauce
combine tortilla chips and margarine. Press in bottom and 1 inch up sides of springform pan. Set aside.
Beat cream cheese at high speed with electric mixer until light and fluffy, Add eggs, one at a time, beating well. Stir in chili powder, worcestershire sauce, salt and 3 tablespoons of green onions.
Pour half of cream cheese mixture into prepared pan. Sprinkle with chicken, chilies and 1 1/2 cups of cheese. Carefully pour remaining cream cheese mixture on top. Bake at 350 degrees for 10 minutes;reduce temperature to 300 degrees and continue baking for 45 minutes or until set. Cool completely in a pan on a wire rack.
Combine sour cream and cumin; blend well. Spread evenly on cheesecake. Cover and chill for atleast 8 hours. Garnish with remaining cheese & green onions.
Nutrition Facts:
Cherree Adams
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