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Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Chile Cheesecake

1 cup tortilla chips, crushed
3 tablespoons butter, melted
2 8-ounce packages cream cheese
2 eggs
1 4-ounce can green chilies, drained and diced
1 fresh jalapeno pepper, cored, seeded and diced
8 ounces shredded Colby and Monterey Jack Cheese
1/4 cup sour cream

Garnish:

1/2 cup chopped tomatoes
1/4 cup chopped black olives
1/4 cup chopped green onions

Preheat oven to 350 degrees.

In a medium bowl, combine tortilla chips and butter. Press into bottom of 9-inch springform pan. Bake for 15 minutes, and remove from oven.

In a large bowl, combine cream cheese and eggs until well blended. Add diced green chilies, jalapeno and cheeses. Pour over crust and bake for 30 minutes. Do not overcook.

Remove from oven, and cool in pan for 5-10 minutes. Run knife around inside edge and remove sides from pan. Spread sour cream on top and garnish with chopped tomatoes, onions and olives.

Serve with tortilla chips. Serves at least 12.

Sunday, June 27, 1999



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