Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Shirley Ferguson -- mhrh24b
8 ounce Cream cheese -- softened
8 ounce Ricotta cheese
8 ounce Cheddar cheese -- shredded
1 package Taco seasoning mix
8 ounce Sour cream -- can use light
3 Eggs
1 can Green chilies, diced -- drained
1/2 cup Red bell pepper -- diced
-----TOPPING-----
3/4 cup Salsa -- med. or hot
Scallions -- chopped
Parsley -- chopped
Beat cream cheese, recotta and cheddar cheese with taco seasoning. Add sour
cream. Beat in eggs one at a time, blending well after each addition. Fold in
chilies and red pepper. Pour into greased 9-inch springform pan. Bake at 350
for 50 minutes or until center of cake is firm. Cool on wire rack for 30
minutes. Refrigerate several hours or overnight. Just before serving spread
salsa over top of cake and garnish with parsley and scallions. Serve with
chips or crackers. Freezes well.
**If you do not have ricotta, you can
substitute an additional 8 oz. cream cheese. I have also topped this with
William Sonoma's Geronimo peppers; (in addition to the toppings mentioned).
Made for a very festive look.
Unfortunately, I haven't been able to find these anywhere else.
