Savory Cheese Cake with Chilies and Avocado
Ingredients
| 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 serve with the tortilla chips, and garnish with chopped cilantro.
No Comments