Directions:
- In a small bowl, combine the crushed chips and butter and mix well.
- Press into the bottom of a lightly greased 9 inch springfoam pan.
- Place this on a baking sheet with sides and bake at 325 degrees for 15 minutes.
- In a large bowl, combine the cream cheese and eggs on low speed until well blended.
- Stir in the Monterey Jack cheese and the chilies and pour over the baked crust.
- Bake at 30-35 minute or until center is almost set.
- Remove the pan from the oven and top the cheesecake with the sour cream.
- Gently run a knife around the edge of the pan to loosen the cheesecake, then cool for one hour.
- Refrigerate the cheesecake overnight.
- Before serving, remove the sides of the pan just before serving.
- Garnish with the pepper, onion and tomatoes before serving.
- Serve with crackers or chips.
- Refrigerate leftovers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 199.8 Kcal (837 kJ) | ||
| Calories from fat | 127.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.21g | 22% | |
|---|---|---|---|
| Cholesterol | 49.15mg | 16% | |
| Sodium | 187.7mg | 8% | |
| Potassium | 123.02mg | 3% | |
| Total Carbs | 10.32g | 3% | |
| Sugars | 0.8g | 3% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 7.95g | 16% | |
| Vitamin C | 26.3mg | 44% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.3mg | 1% | |
| Calcium | 215.3mg | 22% | |
| Amount Per 100 g | |||
| Calories | 259.9 Kcal (1088 kJ) | ||
| Calories from fat | 166.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.49g | 22% | |
|---|---|---|---|
| Cholesterol | 63.93mg | 16% | |
| Sodium | 244.16mg | 8% | |
| Potassium | 160.02mg | 3% | |
| Total Carbs | 13.43g | 3% | |
| Sugars | 1.04g | 3% | |
| Dietary Fiber | 1.1g | 3% | |
| Protein | 10.34g | 16% | |
| Vitamin C | 34.2mg | 44% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.3mg | 1% | |
| Calcium | 280mg | 22% | |
* 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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