You can cook these all the way through if you like, but the fresh taste and melt-in-your-mouth texture are more pronounced when the center is raw. Any oil based dressing or thin sauce (e.g. Teriyaki) can be used, but I prefer Italian for this.
This is a versatile quick and easy chili with a bit of kick that can be changed to suit a family's taste. The best part is it can use up leftover meats and homegrown poblanos so they don't go to waste. This ends up being a tad sweet from the tomato sauce, but not overpowering sugary sweet if that makes sense. The touch of sweetness sets off the mild heat of poblano nicely.
This is from Taste of Home. The original recipe calls for a 10" springform pan, but I used a 9" with no problems. Instead of melting 1 cup of chocolate chips with shortening, I just used chocolate syrup. I may add more chocolate chips next time, but this cheesecake is sooo good as is! It was completely devoured by a family of 3 within 3 days.