Chili Cheesecake Dip Food

GREEN CHILE CHEESECAKE WITH PAPAYA SALSA WILSON

Steps:

• Preheat oven to 325°F.
• Make crust:
• Melt butter and in a bowl stir together with cornmeal and water. Press mixture onto bottom of a 10-inch springform pan.
• Make filling:
• Roast and peel chiles and cut off tops. Discard seeds and ribs and finely chop chiles. In a food processor blend sour cream and eggs. Add cream cheese and butter and blend until smooth. Transfer mixture to a bowl and stir in chiles, cheeses, dill, cilantro, and salt to taste. Pour filling over crust and bake in middle of oven 45 minutes, or until center is just set. Cool cheesecake completely in pan on a rack.
• Make salsa:
• Peel and seed papaya and coarsely chop (you will have about 1 cup). Mince garlic. In a bowl stir together papaya, garlic, onion, bell pepper, cilantro, vinegar, and salt and pepper to taste.
• Serve cheesecake with salsa.

CHEDDAR CHILI CHEESECAKE

Steps:

• Stir together breadcrumbs and 1/4 cup of shredded cheese, sprinkle on the bottom of a buttered 9" springform pan.
• Beat cream cheese at medium speed with an electric mixer about 4 minutes; add half of ham, the 10 oz.
• of sharp cheddar cheese and next six ingredients.
• Beat at low speed till well blended.
• Pour half of the cream cheese mixture in pan and top with remaining ham.
• Pour remaining cheese mixture over ham.
• Bake at 325 degrees for 1 hour or until center is set.
• Let stand for 30 minutes.
• Gently run a knife around the edge of the cheesecake and release sides of pan.
• Serve at room temperature with crackers.

CHILI CHEESECAKE

Steps:

• Preheat oven to 325º.
• Combine the crushed tortillas and melted butter in a small bowl and press into bottom of a 9-inch springform pan.
• Bake 15 minutes, remove from oven and leave oven on.
• In a large bowl, combine the cream cheese and eggs. Add green chilies, jalapeno, and cheeses.
• Pour over tortilla crust and put back in the oven and bake for 30 minutes. Being careful not to overcook.
• Remove from oven and cool in the pan for 5 minutes.
• Run a knife carefully around the edge of the cheesecake and remove the side of the pan.
• Spread sour cream over the top and decorate with garnishes.
• Serve with tortilla chips.

CHILI CHEESECAKE DIP

Steps:

• Preheat the oven to 325 degrees.
• n a medium bowl, combine the tortilla chips and butter. Press into the bottom of a 9-inch springform pan.
• Bake for 15 minutes, remove from the oven, and let cool for a little while. ( It helps to place it in the fridge so the crust firms up.)
• In a large bowl, blend the cream cheese, eggs, chili powder and cumin with a mixer. Add the green chilis, jalapeno and both cheeses and blend with mixer. Pour over the crust and bake for 30 minutes at 325 degrees. DO NOT OVERCOOK. Remove from the oven and cool in the pan for 10 minutes. Run a knife around the edge of the pan. Let cool to room temperature.
• Spread the sour cream over the top and decorate with the tomatoes, green onions, black olives and cilantro. Refrigerate until serving. Remove the sides of the pan and serve with tortilla chips. This can be prepared 1 day in advance.