Directions:
- In a small bowl, beat cream cheese and Monterey Jack cheese until light and fluffy. Beat in 1 cup sour cream just until combined. Add eggs; beat on low speed just until combined. Stir in the salsa and chilies.
- Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 40-45 minutes or until center is almost set.
- Remove from the oven; immediately spread with remaining sour cream. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for at least 5 hours or overnight.
- To serve, remove sides of pan. Garnish with guacamole and diced tomato. Serve with tortilla chips or crackers. Refrigerate leftovers. Yield: 20-24 slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 39.06 Kcal (164 kJ) | ||
| Calories from fat | 25.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.79g | 4% | |
|---|---|---|---|
| Cholesterol | 31.19mg | 10% | |
| Sodium | 127.74mg | 5% | |
| Potassium | 77.77mg | 2% | |
| Total Carbs | 1.69g | 1% | |
| Sugars | 0.89g | 4% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 2.17g | 4% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 36.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 109.51 Kcal (458 kJ) | ||
| Calories from fat | 70.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.81g | 4% | |
|---|---|---|---|
| Cholesterol | 87.42mg | 10% | |
| Sodium | 358.08mg | 5% | |
| Potassium | 218.02mg | 2% | |
| Total Carbs | 4.74g | 1% | |
| Sugars | 2.49g | 4% | |
| Dietary Fiber | 0.98g | 1% | |
| Protein | 6.09g | 4% | |
| Vitamin C | 12.9mg | 8% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.4mg | 1% | |
| Calcium | 102.3mg | 4% | |
* 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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