Pinched 101 timesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|1 c||(8 oz.) sour cream|
|1/4 c||sliced ripe olives|
|1/4 c||green onions|
|1/4 c||sliced cherry tomatoes|
|1||jalapeno pepper, sliced|
|CHEESE CAKE PORTION|
|3 pkg||(8 oz) cream cheese, softened|
|1 pkg||taco seasoning|
|1/2 c||sour cream|
|2||eggs, lightly beaten|
|1 c||shredded pepper jack cheese|
|1 can(s)||(4 oz) chopped green chillies, drained|
|1/2 c||chopped ripe olives|
Sprinkle bottom of greased 9 in. springform pan with cornmeal; set aside. In mixing bowl, beat cream cheese until smooth. Add the taco seasoning, sour cream and salsa. Sir in the eggs, pepper Jack cheese and chilies. Fold in olives. Pour over cornmeal. Place pan on baking sheet.
Bake at 350 for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight. Decorate with the sour cream, olives, green oninos, tomatoes and jalapeno pepper.