Savory Cheese Cake with Chilies and Avocado


  • 2 (8oz) packages of cream cheese, softened
  • 1 (8oz) package of Monterrey jack cheese, shredded
  • 2 8 oz sour cream
  • 3 eggs
  • 1 cup salsa
  • 1 (4oz) can diced chili peppers, drained
  • 1 small avocado, peeled and smashed
  • 1 tomato, peeled, seeded and chopped
  • fresh cilantro for garnish
  • Tortilla chips for serving
  • Beat the cheeses with an electric mixer until light and fluffy.
  • Beat in the sour cream and add the eggs all at once. Beat at a low speed until well combined.
  • Stir in the salsa and green chilies.
  • Place the mixture into a 9 inch spring form pan. Place on a baking sheet and bake in a preheated 350 degree oven for 45 minutes or til the center is set.
  • Spread the remaining sour cream over the top of the cheese cake.
  • Cool on a a rack, cover and chill for 8-24 hours.
  • To serve remove the sides of the pan.
  • Spoon the avocado dip around the edge of the cheese cake and sprinkle with the chopped tomato.
  • Cut in wedges and ┬áserve with the tortilla chips, and garnish with chopped cilantro.

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