Chicken-chile Cheesecake

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• 1 1/3 cups finely crushed tortilla chips
• 1/4 cup butter or 1/4 cup margarine, melted
• 24 ounces cream cheese, softened (3 pkgs- 8 ounces each)
• 4 large eggs
• 1 tablespoon chili powder (i use 1 tsp. cause we're sissies)
• 1 teaspoon cumin (i skip this cause we like it better without this)
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon salt
• 3 tablespoons minced green onions
• 1 1/2 cups finely shredded cooked chicken
• 2 cans chopped green chilies, drained (4 ounces each)
• 1 1/2 cups shredded monterey jack cheese (6 ounces)
• 16 ounces sour cream (1 carton)
• 1 teaspoon seasoning salt
• minced green onion, black olives, chopped tomatoes
• picante sauce

Recipe

• 1 combine the tortilla chips and butter.
• 2 press on the bottom and 1 inch up the sides of a 9-inch springform pan, or deep dish pie pan.
• 3 set aside.
• 4 beat the cream cheese with an electric mixer at high speed until light and fluffy.
• 5 add the eggs, one at a time, beating well after each addition.
• 6 stir in the chili powder, cumin, worcestershire sauce, salt and minced green onions.
• 7 pour half of the cream cheese mixture into the prepared pan.
• 8 sprinkle with the chicken, chiles and monterey jack cheese.
• 9 carefully pour the remaining cream cheese mixture on top.
• 10 bake at 350 f for 10 minutes; reduce the heat to 300f, and bake for an additional hour or until set.
• 11 cool completely on a wire rack.
• 12 combine the sour cream and seasoned salt.
• 13 spread evenly over the top of the cheesecake.
• 14 cover and chill for at least 8 hours.
• 15 just before serving, top with granishes and serve with picante sauce.