chili and chicken cheesecake
 
recipe by :gene 
serving size : 16 preparation time :0:00 
categories : appetizers cheesecake 
 
2 tsp  chicken-flavored bouillon granules
1 Tbsp  hot water
24 oz.  cream cheese -- softened
1-1/2 tsp  chili powder
1/2 tsp  hot sauce
1 tsp  garlic powder
  salt and pepper -- to taste
2 large  eggs
1 cup  finely chopped cooked chicken
1 can  chopped green chiles -- (4.5-ounce) drained
  shredded mexican cheese -- optional
  sliced green onions -- optional
 
dissolve bouillon granules in hot water. set aside. beat cream cheese at high speed 
of an electric mixer until creamy. add chili powder, garlic powder, salt and pepper. 
beat well. add eggs, one at a time, beating well after each addition. add bouillon 
mixture. beat well. stir in chicken and chiles. spoon mixture into a lightly greased 
9-inch springform pan. bake at 300 for 45 minutes. turn oven off and partially open 
oven door; leave cheesecake in over 1 hour. remove cheesecake from oven, and let 
stand 15 minutes. place cheesecake on a serving platter. carefully remove sides of 
springform pan. if desired, top cheesecake with shredded cheese and sliced green 
onions. serve cheesecake warm with tortilla chips. note: to serve cheesecake 
chilled, remove from oven and let cool to room temperature on a wire rack. cover and 
chill several hours. carefully remove sides of springform pan when ready to serve. 
 
 
 
 
 
 
(ID: 74944) Mirror: rec.food.recipes: Thu, Jan 27, 2005


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