Mexican Appetizer Cheesecake

2 tsp Chicken flavored instant bouillon
1/2 C Hot water
24 oz Cream cheese, softened
1 1/2 tsp Chili powder
1 tsp Hot pepper sauce
2 Eggs
1 can Finely chopped chicken or leftover minced turkey or chicken
4 oz can Chopped green chilies, well drained

Shredded cheese
Diced green onions
Tortilla chips

1. Preheat oven to 325°.
2. Dissolve bouillon in water. Set aside.
3. In bowl, beat cheese, chili powder and hot pepper sauce until smooth. Add eggs. Mix well. Add bouillon liquid, beating until smooth. Stir in chicken and chilies.
4. Pour into cake or quiche pan which has been sprayed with pam. Bake for 30 minutes or until set. Cool.
5. Carefully run knife around edge of pan. Turn onto serving plate.
6. Top with salsa, grated cheese and green onions. Serve warm or chilled, with tortilla chips. Refrigerate leftovers.

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