Chili Chicken Appetizer Cheesecake

Source: The Pampered Chef

24 ounces cream cheese, softened
1 1/2 teaspoons chili powder
1/2 to 1 teaspoon hot pepper sauce
3 eggs
1 cup finely chopped cooked chicken
1 (4 ounce) can chopped green chiles, drained
1/2 cup chunky salsa
1/2 cup shredded Cheddar cheese
3 or 4 green onions, sliced
1 (16 ounce) package tortilla chips

Heat the oven to 325 degrees F.

Combine the cream cheese, chili powder and hot pepper sauce in a large mixer bowl. Beat at high speed until creamy, scraping the bowl occasionally. Add the eggs, beating until blended. Stir in the chicken and chiles. Spoon 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.

Run a sharp knife around the side of the pan; remove the side. Let stand until cool. Chill, covered, for 3 hours or longer.

Arrange the cheesecake on a serving platter. Spread the salsa over the top and sprinkle with the cheddar cheese and green onions. Cut into thin wedges. Serve with the tortilla chips. Yield: 16 servings

Per Serving: Calories 341; Fat 25 g; Sodium 466 mg; Dietary Fiber 2 g