It may say cheesecake, but don’t let the name fool you–this is not a dessert, it’s actually a dip. Lovely to look at and marvelous to eat, Fiesta Cheesecake is perfect for a tailgate party or a nice buffet table. My mom made Fiesta Cheesecake for the first time years ago for my brother’s wedding reception. It was such a hit that by the time I got to it, it was all gone!
Mom makes Fiesta Cheesecake in a heart-shaped springform pan, but you can certainly use a round a one if you prefer. The heart-shape pan would make it perfect for a valentine get-together this month. By the way, this recipe easily feeds a crowd. Serve with tortilla chips and salsa on the side.
1 1/2 cups finely crushed tortilla chips
1/4 cup butter, melted
2 (8 ounce) cream cheese, softened
2 large eggs
2 1/2 cup (10 ounce) shredded Monterrey Jack cheese with peppers
1 (4.5 ounce) can chopped green chilies, drained
1/4 teaspoon ground red pepper
1 (8 ounce) carton sour cream
1/2 cup of each: chopped green bell pepper, yellow bell pepper, red bell pepper
1/2 cup chopped green onions
1 medium tomato, diced
1 small can of sliced or chopped black olives, drained
Press tortilla chips and butter into a greased 9-inch springform pan. Bake at 325 degrees for 15 minutes. Cool.
Beat cream cheese, eggs (one at a time), cheese, chilies, and ground pepper. Pour into pan. Bake at 325 degrees for 30 minutes. Cool.
To save for later: wrap in Saran wrap followed by aluminum foil and freeze for up to three months. When you are ready to serve, let it thaw in the fridge.
To serve: Spread sour cream on top and top with green, yellow, and red chopped bell peppers and chopped green onions. Sprinkle chopped or sliced black olives on top. Serves 25.
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