Fiesta Cheesecake

Yield: one 9-inch cheesecake or 25 appetizer servings

Ingredients

• 1 1/2 cups finely crushed tortilla chips
• 1/4 cup butter, melted
• 16 ounces cream cheese, softened
• 3 ounces cream cheese, softened
• 2 large eggs
• 2 1/2 cups (10 ounces) shredded Monterey jack cheese with peppers
• 1 (4 ounce) can chopped green chiles, drained
• 1/4 teaspoon ground red pepper
• 1 (8 ounce) carton sour cream
• 1/2 cup chopped green pepper
• 1/2 cup chopped sweet yellow pepper
• 1/2 cup chopped sweet red pepper
• 1/2 cup green onions
• 1 medium tomato, chopped
• 2 tablespoons finely chopped ripe olives
• 2 bunches fresh cilantro or parsley (optional)

Instructions

1. Combine tortilla chips and butter; press onto bottom of a lightly greased 9 inch spring-form pan.
2. Bake at 325 degrees F for 15 minutes.
3. Cool on a wire rack.
4. Beat all 19 ounces of cream cheese at medium speed with an electric mixer for 3 minutes or until fluffy; add eggs, one at a time, beating after each addition.
5. Stir in cheese, chiles and ground red pepper.
6. Pour into prepared pan, and bake at 325 degrees F for 30 minutes.
7. Cool for 10 minutes on a wire rack.
8. Place on a bed of fresh cilantro or parsley, if desired.
9. Gently run a knife around edge of pan to release sides, and let cool completely.
10. Spread sour cream evenly over top; cover and chill.
11. Arrange green pepper and remaining ingredients on top as desired.

Attribution

Casa Sedona Bed & Breakfast Inn, Sedona, Arizona