This is an award winning recipe I got from the local newspaper. The three-hour cook time includes about 2.5 hours chilling time before serving.
- 1 cup finely crushed tortilla chips
- 1⁄4 cup margarine, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 egg
- 8 ounces shredded colby-monterey jack cheese
- 1⁄2 cup chopped green chili (optional)
- 1 teaspoon garlic powder
- 2 tablespoons Tabasco sauce or 2 tablespoons Tabasco jalapeno sauce
- 1 cup sour cream
- 1 cup chopped red bell pepper
- 1⁄2 cup diced green onion
- 1⁄4 cup sliced ripe olives
- Preheat oven to 350.
- Mix together crushed chips and melted margarine, then press into the bottom of a 9-inch springform pan.
- Bake 15 minutes at 350.
- Beat cream cheese and egg in a food processor or mixing bowl until well blended.
- Mix in colby/jack cheese, chilies, garlic powder, and Tabasco sauce.
- Pour mixture over crust.
- Bake 30 minutes at 350 degrees.
- When cake is done, remove from oven and spread sour cream over cheesecake.
- Loosen cheesecake from rim of pan by running a sharp, thin knife around inside rim.
- Let cheesecake cool before removing pan ring.
- Top with red bell pepper, green onion, and sliced olives.
- Refrigerate several hours, then serve with chips or crackers.
Wow Mark Hendricks, I never tried this recipe before because of the cheesecake name, so that it sounded like a sweet, which we are not that crazy about, but we love Mexican food and this is plain AWESOME!!!!! Thank-you.
Thank you Mark for this wonderful recipe! I made it for my Oscar bash last Sunday, and it went over big time! I've had other appetizer cheesecake recipes before, but this is definately the "creme da la creme"....even some guests who don't care for cream cheese raved about it!
an excellant appetizer. this made a great impresion. not as much work as i initially thought either. i will definately make this again. oh...did i mention it tasted wonderful too!