Fiesta Cheesecake Food

FIESTA CHEESECAKE

Steps:

• Combine tortilla chips and butter; press onto bottom of a lightly greased 9-inch springform pan.
• Bake at 325 degrees for 15 minutes.
• Cool on a wire rack.
• 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 cheese, chiles, and ground red pepper.
• Pour into prepared pan, and bake at 325 degrees for 30 minutes.
• Cool 10 minutes on a wire rack.
• Place on a bed of fresh cilantro or parsley, if desired.
• Gently run a knife around edge of pan to release sides, and let cool completely.
• Spread sour cream evenly over top; cover and chill.
• Arrange green pepper and remaining ingredients on top as desired.

FIESTA MAC AND CHEESE

Steps:

• Bring a pot of water to a boil. Cook the macaroni in the boiling water until just undercooked. Drain and set aside.
• Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Add the red onion and corn and season with salt and pepper. Cook, stirring, until the onion turns golden brown and the corn begins to blister, 4 to 5 minutes. Stir in the green chiles to combine. Set aside.
• To make the sauce, melt the butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk, whisking constantly, followed by 2 teaspoons salt and 1 teaspoon pepper. Cook the white sauce until thick and bubbly, 3 to 5 minutes. Add the half-and-half and adobo sauce. Add the processed cheese, 1 cup of the Monterey Jack and 1 cup of the pepper jack and continue to cook, stirring, until the cheese all melts. Add the cooked macaroni and stir to coat. Fold in the diced tomatoes and chiles.
• Butter a 9-by-13-inch disposable foil pan. Layer with half of the macaroni mixture, then half the corn mixture. Repeat the layers, ending with the corn mixture. Sprinkle the remaining 1 cup Monterey Jack and 1 cup pepper jack over the top. Sprinkle the crushed tortilla chips all over the cheese, then sprinkle with chili powder.
• To bake immediately, preheat the oven to 375 degrees F. Bake until bubbly and hot, 20 to 25 minutes. Sprinkle over the chopped cilantro and serve.
• To freeze the casserole for later, let cool completely, then cover with aluminum foil, fold over the edges to seal and freeze.
• If cooking from frozen, preheat the oven to 375 degrees F.
• Cook, covered, for 50 minutes, then uncover and bake until light brown and bubbly, about another 20 minutes. Sprinkle over the chopped cilantro and serve.

FIESTA CHEESECAKE

Steps:

• Grease the bottom of a 9-inch springform pan; line the side with parchment paper.
• Set the pan on a large square of heavy-duty foil; press up the side of the pan.
• Set aside.
• In a small bowl, mix together the ground tortilla chips, flour and butter; press into the prepared pan.
• Bake in the centre of a 350°F oven until firm, about 10 minutes.
• Meanwhile, in a large bowl, beat the cream cheese until fluffy; beat in the eggs, one at a time.
• Beat in the lime juice, chili powder, cumin, oregano, salt and hot pepper sauce; blend in the sour cream.
• Pour over the base.
• Set the springform pan into a larger pan; pour enough hot water into the larger pan to come 1 inch up the side.
• Bake in the centre of a 325°F oven until the edge is set but the centre still jiggles slightly, about 35 minutes.
• Run a hot wet knife around the inside of the pan.
• Turn the oven off.
• Let stand in the oven for 1 hour.
• Remove from the water and transfer to a rack; remove the foil and let cool.
• Cover and refrigerate until set, about 2 hours.
• For the salsa, stir the tomatoes, peppers, onions, garlic, coriander, lime juice, salt, pepper, and hot pepper sauce together in a medium bowl.
• Using a slotted spoon, spoon the salsa over the cheesecake.
• Serve with additional tortilla chips.