Santa Fe Cheesecake Recipes

Steps:

• 1. In a small bowl, combine tortilla chips and butter. Press onto the bottom of a greased 9 inch. springform pan. Place on a baking sheet. Bake at 325 for 15 minutes or until lightly browned.
• 2. In large bowl beat the cream cheese and eggs on low speed just until combined. Stir in the shredded cheese and green chilies. por over crust. Bake for another 30 to 35 minutes or unti the center is almost set.
• 3. Place pan on a wire rack. Spread sour cream over cheesecake. Carefully run a knife around edge of pan to loosen. cool for 1 hour. Refrigerate overnight.
• 4. Remove sides of pan just before serving. Garnish cheesecake with yellow pepper,onions and tomato.

Steps:

• 1. In a small bowl, combine tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 15 minutes or until lightly browned. 2. In a large bowl, beat the cream cheese and eggs on low speed just until combined. Stir in Monterey Jack cheese and chilies; pour over crust. Bake for 30-35 minutes or until center is almost set. 3. Place pan on a wire rack. Spread sour cream over cheesecake. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight. 4. Remove sides of pan just before serving. Garnish with yellow pepper, onions and tomato. Refrigerate leftovers.

Steps:

• In a small bowl, combine the crushed chips and butter and mix well.
• Press into the bottom of a lightly greased 9 inch springfoam pan.
• Place this on a baking sheet with sides and bake at 325 degrees for 15 minutes.
• In a large bowl, combine the cream cheese and eggs on low speed until well blended.
• Stir in the Monterey Jack cheese and the chilies and pour over the baked crust.
• Bake at 30-35 minute or until center is almost set.
• Remove the pan from the oven and top the cheesecake with the sour cream.
• Gently run a knife around the edge of the pan to loosen the cheesecake, then cool for one hour.
• Refrigerate the cheesecake overnight.
• Before serving, remove the sides of the pan just before serving.
• Garnish with the pepper, onion and tomatoes before serving.
• Serve with crackers or chips.
• Refrigerate leftovers.

Steps:

• Preheat oven to 325 degrees F.
• Mix tortilla chips and melted butter and press into a (9-inch) springform pan.
• Bake for 15 minutes.
• Beat cream cheese and eggs until well blended.
• Add shredded cheese, green chilies, onion, pimientos, Worcestershire sauce and garlic.
• Pour over tortilla chip crust and bake for 30 minutes.
• Serve at room temperature with tortilla chips and salsa.

Steps:

• Make crumb crust as directed. Preheat oven to 350°F.
• Make filling and bake cake:
• Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
• Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Let stand in baking pan on a rack 5 minutes. Leave oven on.
• Make topping:
• Stir together sour cream, sugar, and vanilla. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake with topping 10 minutes.
• Run a knife around top edge of cake to loosen and cool completely in springform pan on rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side from pan and transfer cake to a plate. Bring to room temperature before serving.

Steps:

• Combine chicken breasts and teriyaki marinade in a large resealable plastic bag. Marinate in the refrigerator for at least 1 hour.
• Combine cilantro, peanut butter, red wine vinegar, lime juice, brown sugar, garlic, sesame oil, and lime zest in a food processor; blend well. Pour in 1/2 cup olive oil slowly and blend until dressing is smooth. Add pepper; blend again.
• Preheat oven to 350 degrees F (175 degrees C). Spread corn tortilla strips on a baking sheet; drizzle 2 teaspoons olive oil on top.
• Bake in the preheated oven until crispy, 5 to 10 minutes.
• Heat 2 tablespoons olive oil in a skillet over medium heat. Add chicken breasts; cook until browned, 7 to 10 minutes per side. Cool until easily handled, about 5 minutes. Slice into thin strips.
• Toss corn, black beans, and romaine lettuce together in a large bowl. Top with Monterey Jack cheese, chicken, and tortilla strips. Pour dressing over salad.