1½ Cups finely crushed tortilla chips
¼ Cup butter, melted
2 (8 oz.) + 1 (3 oz.) packages of cream cheese, softened
2 large eggs
2½ Cups (10oz.) Monterey Jack Pepper Cheese, shredded
1 (4.5 oz.) Can chopped green chilies, drained
(or 1 can chopped jalapenos for more kick)
¼ teaspoon ground red pepper
1 8oz. carton of sour cream
½ Cup each, chopped: green, red, yellow bell pepper
½ Cup chopped green onion (scallion)
1 medium tomato, chopped
(I don't use this b/c it gets the cheesecake too runny for me)
2 Tablespoons chopped black olives
2 bunches of fresh Cilantro
No nutrition information available
Crust: Combine crushed tortilla chips and butter; press in bottom of a lightly greased 9 - inch spring form pan. Bake at 325° degrees for 15 minutes. Cool on wire rack.
Cheesecake: 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 shredded cheese, chilies and ground red pepper.
Pour mixture into prepared pan, and bake at 325° for 30 minutes. Cool 10 minutes on a wire rack then gently run a knife around edge of pan to release sides - carefully remove sides of pan. Let cool completely on wire rack. [For best flavor, let this cool completely, add sour cream (see below), and refrigerate it over night, finishing up the next day.]
Topping: Spread sour cream evenly over top (if you didn't do it earlier) cover and chill.
Arrange bell peppers and next 3 ingredients on top as desired.
Place on a bed of fresh cilantro. Serve with tortilla chips