Directions:
- Preheat oven to 325°.
- Mix crushed tortilla chips and butter and press into a springform pan.
- Bake for 15 minute.
- In a bowl, beat cream cheese and eggs with a mixer until well blended.
- Mix in cheese and chilies.
- Pour over crust and bake 30 minutes.
- Cool slightly.
- Spread sour cream over cheesecake.
- Loosen cake from rim of pan. COOL BEFORE removing the rim of the springform pan.
- Cover and refrigerate overnight.
- When ready to serve, top with scallions, tomatoes, black olives and yellow and orange peppers.
- Serve with tortilla chips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 813.27 Kcal (3405 kJ) | ||
| Calories from fat | 576.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 64.01g | 98% | |
|---|---|---|---|
| Cholesterol | 217.31mg | 72% | |
| Sodium | 994.3mg | 41% | |
| Potassium | 525.93mg | 11% | |
| Total Carbs | 38.54g | 13% | |
| Sugars | 4.46g | 18% | |
| Dietary Fiber | 3.57g | 14% | |
| Protein | 23.53g | 47% | |
| Vitamin C | 105mg | 175% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 5% | |
| Calcium | 543.6mg | 54% | |
| Amount Per 100 g | |||
| Calories | 257.29 Kcal (1077 kJ) | ||
| Calories from fat | 182.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.25g | 98% | |
|---|---|---|---|
| Cholesterol | 68.75mg | 72% | |
| Sodium | 314.56mg | 41% | |
| Potassium | 166.38mg | 11% | |
| Total Carbs | 12.19g | 13% | |
| Sugars | 1.41g | 18% | |
| Dietary Fiber | 1.13g | 14% | |
| Protein | 7.44g | 47% | |
| Vitamin C | 33.2mg | 175% | |
| Iron | 0.3mg | 5% | |
| Calcium | 172mg | 54% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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