55 min.
Preparation time
Preparation: 25 min.
Cooking: 30 min.
Gaps: no
Total: 55 min.
Servings
Serve: 20 persons
Weight Per Serving: 76g
Price Per Serving: 0.61$
197kcal
Nutrition
Calories: 197kcal
Protein: 11.09%
Fat: 75.14%
Carbs: 13.77%
Ingredients
- 3 tablespoons butter melted
- 16 ounces cream cheese softened
- 2 eggs lightly beaten
- 4 ounces to 2 chilies slit green drained chopped canned
- 0.5 cup spring onion chopped
- 8 ounces monterrey jack cheese shredded
- 8 ounces cream sour
- 0.3 cup tomatoes chopped
- 1 cup tortilla chips crushed
- 1 cup bell pepper sweet yellow chopped
Equipment
- bowl
- frying pan
- baking sheet
- oven
- knife
- wire rack
- springform pan
Directions
- In a small bowl, combine tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan.
- Place on a baking sheet.
- Bake at 325° for 15 minutes or until lightly browned.
- In a large bowl, beat cream cheese until smooth.
- Add eggs; beat on low speed just until combined. Stir in Monterey Jack cheese and chilies; pour into crust.
- Place pan on a baking sheet.
- Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
- Spread sour cream over cheesecake. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight.
- Remove sides of pan.
- Garnish with yellow pepper, onions and tomato. Refrigerate leftovers.
Nutrition Facts
Properties
Nutrition Score
5.0599999816521%
Flavonoids
Nutrients percent of daily need