Chicken-Chile Cheesecake Recipe

Name: Chicken-Chile Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups finely crushed tortilla chips; 1/4 cup butter or 1/4 cup margarine, melted; 24 ounces cream cheese, softened (3 pkgs- 8 ounces each); 4 large eggs; 1 tablespoon chili powder (I use 1 tsp. cause we're sissies); 1 teaspoon cumin (I skip this cause we like it better without this); 1 teaspoon Worcestershire sauce; 1/4 teaspoon salt; 3 tablespoons minced green onions; 1 1/2 cups finely shredded cooked chicken; 2 cans chopped green chilies, drained (4 ounces each); 1 1/2 cups shredded monterey jack cheese (6 ounces); 16 ounces sour cream (1 carton); 1 teaspoon seasoning salt; Garnish; minced green onion, black olives, chopped tomatoes; picante sauce

Servings: persons

1 1/3 cups finely crushed tortilla chips
1/4 cup butter or 1/4 cup margarine, melted
24 ounces cream cheese, softened (3 pkgs- 8 ounces each)
4 large eggs
1 tablespoon chili powder (I use 1 tsp. cause we're sissies)
1 teaspoon cumin (I skip this cause we like it better without this)
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
3 tablespoons minced green onions
1 1/2 cups finely shredded cooked chicken
2 cans chopped green chilies, drained (4 ounces each)
1 1/2 cups shredded monterey jack cheese (6 ounces)
16 ounces sour cream (1 carton)
1 teaspoon seasoning salt
Garnish
minced green onion, black olives, chopped tomatoes
picante sauce

1
Combine the tortilla chips and butter.
2
Press on the bottom and 1 inch up the sides of a 9-inch springform pan, or deep dish pie pan.
3
Set aside.
4
Beat the cream cheese with an electric mixer at high speed until light and fluffy.
5
Add the eggs, one at a time, beating well after each addition.
6
Stir in the chili powder, cumin, Worcestershire sauce, salt and minced green onions.
7
Pour half of the cream cheese mixture into the prepared pan.
8
Sprinkle with the chicken, chiles and Monterey Jack cheese.
9
Carefully pour the remaining cream cheese mixture on top.
10
Bake at 350 F for 10 minutes; reduce the heat to 300F, and bake for an additional hour or until set.
11
Cool completely on a wire rack.
12
Combine the sour cream and seasoned salt.
13
Spread evenly over the top of the cheesecake.
14
Cover and chill for at least 8 hours.
15
Just before serving, top with granishes and serve with picante sauce.

1374

kcal

Calories

119

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/3 cups finely crushed tortilla chips, 1/4 cup butter or 1/4 cup margarine, melted, 24 ounces cream cheese, softened (3 pkgs- 8 ounces each), 4 large eggs, and more.

Yes, Chicken-Chile Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken-Chile Cheesecake

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