Chili Chicken Appetizer Cheesecake
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
Preheat the oven to 325°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