Chicken-Chile Cheesecake

Ingredients

• 1 1/3 cups finely crushed tortilla chips
• 1/4 cup butter, melted
• 24 ounces cream cheese, softened
• 4 large eggs
• 1 teaspoon chili powder
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 3 tablespoons minced scallions
• 1 1/2 cups finely shredded cooked chicken
• 4 roasted green chiles, skins and seeds removed, chopped *
• 1 1/2 cups shredded Monterey Jack cheese
• 1 (16 ounce) carton sour cream
• 1 teaspoon seasoned salt
• minced scallions
• Picante sauce

* or 2 (4 ounce) cans chopped green chiles, drained

Instructions

1. Combine tortilla chips and butter; press on bottom and 1 inch up sides of a 9-inch springform pan. Set aside.
2. Beat cream cheese at high speed of electric mixer until light and fluffy; add eggs, 1 at a time, beating well after each addition. Stir in chili powder and next 3 ingredients.
3. Pour half of cream cheese mixture into prepared pan. Sprinkle with chicken, chiles and cheese; carefully pour remaining cream cheese mixture on top.
4. Bake at 350 degrees F for 10 minutes; reduce heat to 300 degrees F, and bake an additional hour or until set.
5. Cool completely on a wire rack.
6. Combine sour cream and seasoned salt, stirring well; spread evenly on top of cheesecake.
7. Cover and chill at least 8 hours.
8. Garnish.
9. Serve with picante sauce, if desired.