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Emeril's Southwest Cheesecake with Cilantro Pesto (Emeril Lagasse) Recipe

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Emeril's Southwest Cheesecake with Cilantro Pesto (Emeril Lagasse)
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Ingredients
41
Count
Nutrition
649
Calories
Total time
66
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 325 degrees F.
  2. Combine the chips and butter in a small bowl and mix to blend. Press the mixture into the bottom and slightly up the sides of a 10-inch springform pan. Set aside.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions, bell peppers, jalapenos, 1 teaspoon Southwest Essence, and 1/4 teaspoon salt. Cook, stirring, until the vegetables are soft, 4 to 6 minutes. Add the garlic and cook until fragrant, about 30 seconds longer. Remove from the heat and set aside to cool.
  4. Season the chicken with 1 1/2 teaspoons Essence. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring often, for 2 to 3 minutes. Remove from the heat.
  5. Add the cream cheese, sour cream, and eggs to a large bowl and beat with an electric mixer until very smooth. Using a rubber spatula, fold the vegetables, chicken, grated cheeses, remaining 2 tablespoons Essence, and remaining tablespoon salt into the cream cheese mixture. Pour the mixture into the springform pan and bake until the center has set, about 1 hour. Remove from the oven and set aside to cool on a wire rack. When cool, transfer to the refrigerator to chill thoroughly before serving.
  6. Emeril's Southwest Seasoning:
  7. Combine all ingredients thoroughly.
  8. Yield: 1/2 cup
  9. Simply Salsa:
  10. Put all the ingredients in a food processor and pulse about 12 times. The mixture should be slightly chunky. Transfer the salsa to a bowl, cover, and set aside until ready to use. Can be stored in an airtight container in the refrigerator for several days.
  11. Yield: 3 cups
  12. Cilantro Pesto:
  13. Combine the cilantro, pumpkin seeds, and garlic in a food processor or blender. Puree on high speed. Add the cheese, black pepper, and salt and process to combine. Scrape down the sides of the processor. With the machine running, add the olive oil. Blend until well combined.
  14. Yield: 1 1/4 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 648.73 Kcal (2716 kJ)
Calories from fat 493.02 Kcal
% Daily Value*
Total Fat 54.78g 84%
Cholesterol 181.19mg 60%
Sodium 1604.25mg 67%
Potassium 501.71mg 11%
Total Carbs 19.1g 6%
Sugars 4.61g 18%
Dietary Fiber 2.61g 10%
Protein 22.52g 45%
Vitamin C 28.1mg 47%
Vitamin A 0.5mg 17%
Iron 8.9mg 49%
Calcium 314.7mg 31%
Amount Per 100 g
Calories 239.38 Kcal (1002 kJ)
Calories from fat 181.92 Kcal
% Daily Value*
Total Fat 20.21g 84%
Cholesterol 66.86mg 60%
Sodium 591.97mg 67%
Potassium 185.13mg 11%
Total Carbs 7.05g 6%
Sugars 1.7g 18%
Dietary Fiber 0.96g 10%
Protein 8.31g 45%
Vitamin C 10.4mg 47%
Vitamin A 0.2mg 17%
Iron 3.3mg 49%
Calcium 116.1mg 31%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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