Chili Chicken Cheesecake Appetizer
Tina Trippel Evangelho
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- 24 oz
- cream cheese, room temperature
- 1 1/2 tsp
- chili powder
- 1/2 - 1 tsp
- hot pepper sauce
- 1 c
- cooked chicken, finely chopped
- 1 4oz. can(s)
- chopped green chiles, drained
- 1/2 c
- 1/2 c
- cheddar cheese, shredded
- 3 or 4
- green onions, sliced
- tortilla chips
1Preheat oven to 325 degrees F.
2Combine the cream cheese, chili powder and hot pepper sauce in a large mixing bowl. Beat at high speed until creamy, scraping the bowl occasionally. Add the eggs, beating until blended. Stir in the chicken and chiles.
3Spoon into a greased 9 - inch springform pan. Bake for 40 minutes or until set. Cool in the pan on a wire rack for 15 minutes.
4Run a sharp knife around the side of the pan; remove the side. Let stand until cool. Chill, covered, for 3 hours or longer.
5Arrange the cheesecake on a serving platter. Spread the salsa over the top and sprinke with cheddar cheese and green onions. Cut into thin wedges. Serve with the tortilla chips.