Tex Mex Cheese Cake
photo by Rita1652
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
35
ingredients
-
Crust
- 4.92 ml butter
- 59.14 ml crushed tortilla chips
-
Filling
- 2 (453.59 g) package cream cheese (room temp.)
- 236.59 ml ricotta cheese
- 35.43 g envelope taco seasoning
- 29.58 ml adobo sauce
- 59.14 ml salsa
- 236.59 ml grated monterey jack pepper cheese
- 3 eggs
- 2-4 chipotle chiles in adobo, diced and seeds removed for less heat
- 59.14 ml sliced scallion
- 118.29 ml sour cream
- 118.29 ml shredded cheddar cheese
-
Topping
- 59.14 ml salsa (homemade or prepared)
- 78.78 ml sliced scallion
- 78.78 ml sliced black olives
directions
- Butter spring form pan, coat with tortilla crumbs--set aside.
- Beat cream cheese, ricotta and jack cheese adding seasoning mix and adobo sauce beating in with electric mixer or in a food processor.
- Add eggs one at a time beating well after each addition.
- Separate batter in half--add salsa to one half and chipotles and scallions to the other half.
- Layer in spring pan.
- Bake at 325°F for 45 minutes.
- Spread sour cream sprinkle shredded cheese and bake 10 minutes.
- Cool in pan.
- Cover and wrap in plastic.
- Refrigerate 8 hours or overnight.
- Slide knife around edge of pan and remove to serve. Place on platter and garnish with toppings.
- Scoop with tortilla chips.
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Reviews
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey