- 1 cup crushed tortilla chips
- 3 tablespoons butter, melted
- 2 packages (8 oz. each) cream cheese, softened
- 2 eggs, lightly beaten
- 2 cups (8 oz.) shredded Monterey Jack cheese
- 1 can (4 oz.) chopped green chilies, drained
- 1 cup (8 oz.) sour cream
- 1 cup chopped sweet yellow pepper
- 1/2 cup chopped green onions
- 1/3 cup chopped tomato
Combine tortilla chips and butter; press onto bottom of a greased 9″ spring form pan. Place on a baking sheet. Bake at 325 degrees for 15 minutes.
In a large mixing bowl, beat cream cheese and eggs on low speed just until combined. Stir in Monterey Jack cheese and chilies; pour over crust. Bake for 30-35 minutes or until center is almost set.
Place pan on a wire rack. Spread sour cream over cheesecake. Carefully run a knife around the edge of the pan to loosen; cool for one hour. Refrigerate overnight. Remove sides of pan just before serving. Garnish with yellow peppers, onions and tomato. Refrigerate left overs.
YIELD: 16-20 servings