Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Fiesta Cheesecake
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- #48993
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 1/2 cup finely crushed tortilla chips
1/4 cup butter or margarine, melted
2 packages (8 ounce size) cream cheese, softened
1 package (3 ounce size) cream cheese, softened
2 large eggs
2 1/2 cups shredded monterey jack cheese with peppers
1 can (4 ounce size) chopped green chiles, drained
1/4 teaspoon ground red pepper
1 carton (8 ounce size) sour cream
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped red bell pepper
1/2 cup green onions
1 medium tomato, chopped
2 tablespoons finely chopped ripe olives
2 bunches fresh cilantro or parsley, optional
directions
Combine tortilla chips and butter; press onto bottom of a lightly greased 9 inch spring form pan. Bake at 325 degrees F for 15 minutes. Cool on a wire rack.
Beat cream cheese at medium speed with an electric mixer 3 minutes or until fluffy; add eggs, one at a time, beating after each addition. Stir in cheese, chilies and ground red pepper. Pour into prepared pan, and bake at 325 degrees F for 30 minutes. Cool 10 minutes on a wire rack.
Place on a bed of fresh cilantro or parsley, if desired. Gently run a knife around edge of pan to release sides and let cool completely.
Spread sour cream evenly over top; cover and chill. Arrange green pepper and remaining ingredients on top as desired.
added by
lmccon1187
nutrition data
237 calories, 19 grams fat, 11 grams carbohydrates, 6 grams protein per serving. This recipe is low in carbs.
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reviews & comments
September 20, 2017
This is an attention getting dish that is as pretty as it is delicious!! I've served it many times.