Southwest Cheesecake Recipes

Steps:

• Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crushed chips and butter; press firmly onto bottom of pan. Bake 15 minutes; set aside.
• Beat cream cheese and eggs in large bowl with electric mixer on medium speed until well blended. Add shredded cheese and chilies; mix well. Pour over crust.
• Bake 30 minutes or until center is almost set. Spread sour cream over cheesecake. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with remaining ingredients just before serving. Store leftover cheesecake in refrigerator.

Steps:

• Preheat oven to 325.
• Stir together chips and margarine and press into a 9-inch springform pan.
• Bake for 15 minutes.
• Beatg cream cheese and eggs in large bowl at medium speed until well blended.
• Stir in the co-jack cheese and the chilis and pour over crust.
• Bake for 30 minutes.
• Cool completely.
• Spread sour cream over cheese cake and sprinkle on toppings.
• Chill 1-2 hours.
• Remove from cake pan after chilling.
• Let sit out to"soften" a little or you'll break your tortilla chips!
• before serving.
• Serve on platter surrounded by tortilla chips and celery sticks.

Steps:

• In 4-quart Dutch oven, mix all ingredients except cilantro.
• Cook over medium-low heat, stirring frequently, until cheese is melted and soup is hot. Garnish each serving with cilantro.

Steps:

• In a large bowl, beat cheeses until fluffy. Stir in 1 cup sour cream and taco seasoning. Add eggs; beat on low speed just until combined. Fold in chilies. Pour into a greased 9-in. springform pan. Place on a baking sheet., Bake at 350° for 35-40 minutes or until center is almost set. Remove from oven; let stand for 10 minutes (leave oven on). Spoon remaining sour cream over top of filling. Bake 5 minutes loner. Cool completely on wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Place on serving plate. Top with salsa. Serve with tortilla chips. Refrigerate leftovers.

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.

Steps:

• Place tortilla chips in a large Ziploc bag.
• Finely crush chips with mallet or rolling pin to measure 2/3 cup.
• Preheat oven to 325 degrees.
• Combine crushed chips and margarine; press onto bottom of 9-inch springform pan.
• Bake 15 minutes.
• Meanwhile, process cottage cheese in processor or blender until smooth.
• Beat cream cheese and cottage cheese in large bowl with and electric mixer on med. speed until well blended.
• Add eggs, 1 at a time, mixing well after each addition.
• Stir in cheddar cheese and chilies.
• Pour mixture over baked crust.
• Return to oven; bake 60 minutes.
• Combine sour cream and dip in small bowl; mix thoroughly.
• Remove cheesecake from oven and carefully pour sour cream mixture evenly over top.
• Return cheesecake to oven; bake 10 minutes more.
• Remove cheesecake from oven.
• Let stand at room temperature to cool slightly.
• Loosen cake from rim of pan; cool completely before removing rim.
• Refrigerate cheesecake until ready to serve.
• Just before serving, top with the tomatoes, green onions and olives.
• Cut into wedges to serve.
• Note: The 8 oz. cans of jalepeño cheddar dip are found, usually, on the rack in front of the tortilla chips, and potato chips.

Steps:

• Preheat oven to 325F.
• Combine the crushed chips and butter and press into a 9" springform pan.
• Bake 15 minutes.
• Set aside to cool.
• In large mixing bowl, whip cream cheese until fluffy.
• Beat in the salt and eggs, one at a time until smooth.
• Fold in the shredded cheese and green chilies.
• Pour into the prepared crust and bake for 30 minutes.
• Combine the sour cream and taco seasoning and pour over the hot cheesecake.
• Cool to room temperature and then refrigerate overnight.
• Just before serving, garnish decoratively with the diced and chopped vegetables.
• A spiral pattern works nicely.
• Serve with accompanying salsa.

Steps:

• Combine crushed tortilla chips and 1/4 cup softened butter, and press into bottom of a lightly greased 9-inch springform pan.
• Bake at 350° for 12 minutes. Cool in pan on a wire rack.
• Beat cream cheese, shredded cheese, and salt at medium speed with an electric mixer 3 minutes or until fluffy. Add 1 container sour cream, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Stir in salsa and chiles. Pour over prepared crust.
• Bake at 350° for 40 minutes or until center is almost set. Remove pan from oven; let stand 10 minutes on a wire rack. Gently run a knife around edge of pan to loosen sides. Remove sides of pan; let cheesecake cool completely.
• Stir together remaining 2 containers sour cream until smooth; spread evenly over top of cooled cheesecake. Cover and chill at least 3 hours or up to 1 day. Spread evenly with guacamole; sprinkle with diced tomatoes before serving. Serve with tortilla chips.