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INGREDIENTS: 1 cup finely crushed totrilla chips 3 tablespoons butter or margarine, melted 2 packages (8 ounces ea) cream cheese, softened 1 packet taco seasoning 2 eggs 1 package shredded Colby/Montery Jack cheese 1 can (4 ounce) chopped green chiles, drained 1 cup sour cream 1 cup chopped bell pepper 1/2 cup sliced green onion 1/3 cup chopped tomatoes 1/4 cup pitted ripe olive slices

DIRECTIONS Heat oven to 350 degrees. Stir in chips and butter in small boel; press into 9-inch springform pan. Bake 15 minutes. Beat cream cheese and eggs in large mixing bowl at medium speeed until well blended. Mix in shredded cheese and chilies; pour over crust and bake 30 minutes. Spread sour cream over cheesecake. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate until ready to serve at least 30 minutes. Top with remaining ingredients just before serving.

TIP: you can also add 1/2 packet of taco seasoning with the cheese and chiles if you want a bit more spice.

YIELD: 16-20 servings Category: Appetizers

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