Fiesta Cheesecake

Fiesta Cheesecake

Fiesta Cheesecake

 

1-1/2 cup tortilla chips, finely crushed
1/4 cup butter or margarine, melted
2 (8oz) pkg. cream cheese, softened
1 (3oz) pkg. cream cheese, softened
2 eggs
2-1/2 cups monterey jack cheese (shredded and with peppers)
1 (4oz) can green chilies, chopped and drained
1/4 tsp. ground red pepper
1 (8oz) container sour cream
1/2 cup green pepper, chopped
1/2 cup sweet yellow pepper, chopped
1/2 cup red pepper, chopped
1/2 cup green onions, chopped
1 tomato, chopped
2 tbl. ripe olives, chopped
2 bunches fresh cilantro, chopped (can also use parsley)

Combine crushed tortilla chips and butter. Press onto bottom of a lightly greased 9-inch springform pan. Bake in a 325 degree oven for 15 minutes. Cool on a wire rack. Beat the cream cheese at medium speed with an electric mixer 3 minutes or until fluffy; add eggs, one at a time, beating after each addition. Stir in cheese, chiles, and ground red pepper. Pour into prepared pan, and bake for 30 minutes. Cool 10 minutes on a wire rack. Place on a bed of fresh cilantro or parsley, if desired. Gently run a knife around edge of pan to release sides, and let cool completely. Spread sour cream evenly over top; cover and chill. Arrange green pepper and remaining ingredients on top as desired.

Thanks to Shawn's Recipe Kitchen for this recipe.

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