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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.

Fiesta Cheesecake
Wilma Kitchens

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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About Kellie Renfroe

Kellie and her husband Greg have been married 32 years and have four children ranging in age from 17 to 28. She co-founded Mentoring Moments for Christian Women in 2005. Kellie is a homeschooling mom who enjoys reading, studying the Bible, writing, photography, and learning how to cook.

Encouraged? Share this post...

Kellie Renfroe

Kellie and her husband Greg have been married 32 years and have four children ranging in age from 17 to 28. She co-founded Mentoring Moments for Christian Women in 2005. Kellie is a homeschooling mom who enjoys reading, studying the Bible, writing, photography, and learning how to cook.

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