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1
Preheat the oven to 325 degrees F.
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2
Combine the chips and butter in a small bowl and mix to blend.
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3
Press the mixture into the bottom and slightly up the sides of a 10-inch springform pan.
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4
Set aside.
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5
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
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6
Add the onions, bell peppers, jalapenos, 1 teaspoon Southwest Essence, and 1/4 teaspoon salt.
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7
Cook, stirring, until the vegetables are soft, 4 to 6 minutes.
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8
Add the garlic and cook until fragrant, about 30 seconds longer.
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9
Remove from the heat and set aside to cool.
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10
Season the chicken with 1 1/2 teaspoons Essence.
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11
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat.
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12
Add the chicken and cook, stirring often, for 2 to 3 minutes.
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13
Remove from the heat.
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14
Add the cream cheese, sour cream, and eggs to a large bowl and beat with an electric mixer until very smooth.
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15
Using a rubber spatula, fold the vegetables, chicken, grated cheeses, remaining 2 tablespoons Essence, and remaining tablespoon salt into the cream cheese mixture.
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16
Pour the mixture into the springform pan and bake until the center has set, about 1 hour.
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17
Remove from the oven and set aside to cool on a wire rack.
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18
When cool, transfer to the refrigerator to chill thoroughly before serving.
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19
Combine all ingredients thoroughly.
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20
Put all the ingredients in a food processor and pulse about 12 times.
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21
The mixture should be slightly chunky.
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22
Transfer the salsa to a bowl, cover, and set aside until ready to use.
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23
Can be stored in an airtight container in the refrigerator for several days.
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24
Combine the cilantro, pumpkin seeds, and garlic in a food processor or blender.
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25
Puree on high speed.
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26
Add the cheese, black pepper, and salt and process to combine.
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27
Scrape down the sides of the processor.
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28
With the machine running, add the olive oil.
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29
Blend until well combined.
