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Full Online Book HomeLearning KitchenSouthwestern - Appetizer - Southwest Appetizer Cheesecake
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Southwestern - Appetizer -  Southwest Appetizer Cheesecake Post by :george_gundu Category :Learning Kitchen Author :Unknown Date :March 2012 Read :896

Click below to download : Southwestern - Appetizer - Southwest Appetizer Cheesecake (Format : PDF)

Southwestern - Appetizer - Southwest Appetizer Cheesecake

Tortilla chips
2 T. margarine, melted
1 c. cottage cheese
3 pkg. 8 oz. each cream cheese, softened
4 eggs
2-1/2 c. (10 oz.) shredded sharp cheddar
1 can (4 oz.) chopped green chilies, well drained
1 8 oz. container sour cream
1 8 oz. container jalapeno-cheddar dip
1 c. chopped tomatoes
1/2 c. chopped green onions
1/4 c. sliced, pitted ripe olives

Place tortilla chips in a large plastic food bag; seal and finely crush with mallet or rolling pin to measure 2/3 cup.

Preheat oven to 325* F. Combine crushed chips and margarine. Press into the bottom of a 9" springform pan. Bake for 15 minutes.

Meanwhile, process cottage cheese in a food processor or blender until smooth. Beat cream cheese and cottage cheese in large bowl with an electric mixer at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Stir in the cheddar cheese and chilies. Pour mixture over baked crust. Return to oven; bake for 60 minutes.

Combine sour cream and dip in a small bowl; mix thoroughly.

Remove cheesecake from oven and carefully pour sour cream mixture over top. Return cheesecake to oven. Bake 10 minutes more. Remove cheesecake from oven. Let stand at room temperature to cool slightly. Loosen cake from rim of pan; cool completely before removing rim. Refrigerate cheesecake until ready to serve.

Just before serving top with tomatoes, onions and olives. Cut into wedges to serve. Serves 10 to 12 first-course appetizers.

Note: Put the green onion in a circle around the top outside edge, next the tomatoes and then the olives in the middle.

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Southwestern - Appetizer -  Sweet And Hot Mexican Dip Southwestern - Appetizer - Sweet And Hot Mexican Dip

Southwestern - Appetizer -  Sweet And Hot Mexican Dip
8 oz. cream cheese, softened 1/2 small red onion, diced 1 can black beans, drained and rinsed 1 c. hot raspberry salsa 8 oz. Monterey Jack cheese, shredded Layer ingredients in the order listed. Bake at 375 for 15-20 min.

Southwestern - Appetizer -  Smoky Tomato Basil Salsa Over Goat Cheese Southwestern - Appetizer - Smoky Tomato Basil Salsa Over Goat Cheese

Southwestern - Appetizer -  Smoky Tomato Basil Salsa Over Goat Cheese
2 chipotle chile peppers -- canned or dried* 1 tsp. lime rind -- grated juice of 1 lime 2 tomatoes (ripe) -- chopped 1/4 cup red onion -- chopped 1 green pepper -- diced small 3 tbsp. fresh basil -- chopped 2 tbsp. extra-virgin olive oil salt and pepper 1 (6 oz.) cake goat cheese -- softened a bit Put the chipotles in the bowl of a food processor. Add the lime rind, the juice, the tomatoes, red onion, green pepper and basil. Pulse the machine until everything is finely chopped. Transfer to a bowl. Add the olive oil, and salt