My family and I are most definitely huge cheesecake fans, and I pride myself on creating many different specialty flavor combinations, and textures, so I decided to go out of the box on this one, and create a savory appetizer cheesecake with a Mexican flair that certainly would be hard for anyone to resist!
Preheat oven to 400 degrees.
Cover bottom of 9 inch spring form pan with aluminum foil, and grease bottom and sides of pan.
In a small bowl, mix together, 12 crushed taco shells, 1 1/2 teaspoons taco seasoning mix, and 1/2 cup melted butter. Pat into bottom, and up sides of prepared pan; bake 10 minutes, remove from oven and set aside. Turn up oven temperature to 425 degrees.
Heat 1 tablespoon of canola oil in medium skillet oven medium heat. Salt and pepper chicken tenders to taste, and coat with 1 teaspoon taco seasoning mix. Cook thoroughly, about 5-6 minutes. Finely shred.
In large bowl of stand mixer, add in 4 ounces softened cream cheese, 8 ounces taco blend shredded cheese, 1/2 cup shredded mozzarella cheese, and 1/2 cup double cheddar blend shredded cheese, mix until creamy. Add in beaten eggs, and 1/2 teaspoon taco seasoning mix, blend until incorporated. Fold in chicken and crumble reserved taco shell into mixture.
Pour cheesy chicken mixture over cooled taco crust and bake for 20-25 minutes, until mixture is set, and top is golden. Remove from oven and cool completely.
Remove sides from pan, and carefully remove foil from bottom of Chicken Taco Cheesy Cake.
Place on serving platter, slice, and top with black olives and also
garnish with sour cream, salsa, and crushed taco shells, if desired. Serves 8, depending on serving size preference.