Tex Mex Cheese Cake

Name: Tex Mex Cheese Cake
Ingredients: Crust; 1 teaspoon butter; 1/4 cup crushed tortilla chips; Filling; 2 (8 ounce) packages cream cheese (room temp.); 1 cup ricotta cheese; 1 (1 1/4 ounce) envelope taco seasoning; 2 tablespoons adobo sauce; 1/4 cup salsa; 1 cup grated monterey jack pepper cheese; 3 eggs; 2 -4 chipotle chiles in adobo, diced and seeds removed for less heat; 1/4 cup sliced scallion; 1/2 cup sour cream; 1/2 cup shredded cheddar cheese; Topping; 1/4 cup salsa (homemade or prepared); 1/3 cup sliced scallion; 1/3 cup sliced black olives

19 ingredients

12 steps

Ingredients

Crust
1 teaspoon butter
1/4 cup crushed tortilla chips
Filling
2 (8 ounce) packages cream cheese (room temp.)
1 cup ricotta cheese
1 (1 1/4 ounce) envelope taco seasoning
2 tablespoons adobo sauce
1/4 cup salsa
1 cup grated monterey jack pepper cheese
3 eggs
2 -4 chipotle chiles in adobo, diced and seeds removed for less heat
1/4 cup sliced scallion
1/2 cup sour cream
1/2 cup shredded cheddar cheese
Topping
1/4 cup salsa (homemade or prepared)
1/3 cup sliced scallion
1/3 cup sliced black olives

Directions

1

Butter spring form pan, coat with tortilla crumbs--set aside.
2

Beat cream cheese, ricotta and jack cheese adding seasoning mix and adobo sauce beating in with electric mixer or in a food processor.
3

Add eggs one at a time beating well after each addition.
4

Separate batter in half--add salsa to one half and chipotles and scallions to the other half.
5

Layer in spring pan.
6

Bake at 325°F for 45 minutes.
7

Spread sour cream sprinkle shredded cheese and bake 10 minutes.
8

Cool in pan.
9

Cover and wrap in plastic.
10

Refrigerate 8 hours or overnight.
11

Slide knife around edge of pan and remove to serve. Place on platter and garnish with toppings.
12

Scoop with tortilla chips.