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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 24 |
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This cheesecake is not for dessert. This should be made the day ahead because it needs to be refrigerated for 8 hours. Refrigeration not included in prep time. Ingredients:
1 3/4 cups nacho tortilla chips, crushed |
1/3 cup butter, melted |
3 (8 ounce) packages cream cheese, softened |
1/2 cup mayonnaise |
1 (1 1/4 ounce) envelope taco seasoning |
2 tablespoons all-purpose flour |
4 eggs, lightly beaten |
1 1/2 cups cooked chicken breasts, finely chopped |
1 1/2 cups mexican blend cheese, shredded |
1/3 cup green onion, finely chopped |
1 cup sour cream |
whole kernel corn, garnish |
cubed avocado, garnish |
tomato, chopped, garnish |
sliced ripe olives, garnish |
salsa (optional) |
cracker (optional) |
tortilla chips (optional) |
Directions:
1. Combine crushed tortilla chips and butter; press onto the bottom of a greased 9-inch springform pan.
2. In large bowl, beat the cream cheese, mayonnaise, taco seasoning and flour until smooth.
3. Add eggs; beat on low speed just until combined.
4. Stir in the chicken, cheese blend and onions.
5. Pour over crust.
6. Place pan on baking sheet.
7. Bake at 325 degrees for 60-70 minutes or until center is almost set.
8. Gently spread sour cream over the top; bake 10 minutes longer or until set.
9. Cool on wire rack for 10 minutes.
10. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
11. Refrigerate for 8 hours.
12. Just before serving, remove sides of pan.
13. Garnish with corn, avocado, tomato and olives.
14. Serve with salsa and crackers, if desired.
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