Recipes from Mexico :: Mexican Main Dishes Poultry
1 1/3 (one and one-third) c. finely crushed tortilla chips
1/4 c. butter, melted
24 oz. cream cheese, softened
4 large eggs
1 tsp. chili powder
1 tsp. Worcestershire sauce
1/4 tsp. salt
3 Tbsp. minced scallions
1 1/2 (one and one-half) c. shredded cooked chicken*
4 roasted green chiles, skins and seeds
removed, chopped, or 2 (4 ounce) cans
chopped green chiles, drained
1 1/2 c. shredded Monterey Jack cheese
1 (16 ounce) ctn. sour cream
1 tsp. seasoned salt
Garnish: minced scallions
Picante sauce
* Make sure the chicken is finely shredded.
Combine tortilla chips and butter; press on bottom and 1 in. up sides of a 9-in. springform pan. Set aside.
Beat cream cheese at high speed of electric mixer until light and fluffy; add eggs, 1 at a time, beating well after each addition. Stir in chili powder and next 3 ingredients.
Pour half of cream cheese mixture into prepared pan. Sprinkle and distribute with chicken, chiles and cheese; carefully pour remaining cream cheese mixture on top. Bake at 350 degrees fahrenheit for 10 mins.; reduce heat to 300 degrees fahrenheit, and bake an additional hour or until set.
Cool completely on a wire rack.
Combine sour cream and seasoned salt, stirring well; spread in an even way on top of cheesecake. Cover and chill at least 8 hours. Garnish.
Serve with picanté sauce, if desired.
