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1
Preheat oven to 350 F. Lightly butter a 9-inch spring form pan.
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2
Set aside.
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3
For the crust: In a small bowl, mix together the finely crushed tortilla chips and the melted butter.
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4
Press into the bottom and 1/2-inch up the sides of the prepared spring form pan.
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5
Place on a shallow rimmed baking pan and bake it in the preheated oven for 10 minutes.
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6
Remove from oven, set it on a rack and allow it to cool to room temperature or until slightly warm.
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7
For the Filling: Heat a medium frying pan over medium heat.
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8
Add olive oil and swirl pan to coat bottom evenly with oil.
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9
Add the onions and garlic.
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10
Lower heat to medium low.
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Cook, stirring frequently until onions are translucent.
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12
Remove from heat and set aside.
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13
In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and sour cream just until smooth.
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14
Add eggs and mix just until incorporated.
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15
Add the pepper jack cheese, lime juice, smoked paprika, cumin and salt.
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Mix until well combined.
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17
Stir in the chopped cilantro and the onion mixture.
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Pour mixture into the spring form pan, spreading the filling gently and evenly over crust.
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19
Bake for 40-45 minutes until center is hot and set.
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20
Remove from oven and allow to sit until cool.
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21
Cover with plastic wrap or foil.
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22
Chill in the refrigerator for at least 3 hours.
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23
May be chilled overnight.
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24
When ready to serve, slice into wedges, top each with salsa and a dollop of sour cream.
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25
Suggested serving ideas: sturdy tortilla chips or crackers.
