Directions:
- Heat oven to 350 degrees.
- Stir in chips and butter in small bowl; press into 9-inch spring form pan.
- Bake 15 minutes.
- Beat cream cheese and eggs in large mixing bowl at medium speed until well blended.
- Mix in shredded cheese and chilies; pour over crust and bake 30 minutes.
- Spread sour cream over cheesecake.
- Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate until ready to serve at least 30 minutes.
- Top with remaining ingredients just before serving.
- TIP: you can also add 1/2 packet of taco seasoning with
- The cheese and chilies if you want a bit more spice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.64 Kcal (564 kJ) | ||
| Calories from fat | 74.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.27g | 13% | |
|---|---|---|---|
| Cholesterol | 31.96mg | 11% | |
| Sodium | 88.45mg | 4% | |
| Potassium | 108.04mg | 2% | |
| Total Carbs | 12.7g | 4% | |
| Sugars | 0.92g | 4% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 2.81g | 6% | |
| Vitamin C | 17.4mg | 29% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 5.4mg | 30% | |
| Calcium | 49.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 202.91 Kcal (850 kJ) | ||
| Calories from fat | 112.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.46g | 13% | |
|---|---|---|---|
| Cholesterol | 48.16mg | 11% | |
| Sodium | 133.3mg | 4% | |
| Potassium | 162.83mg | 2% | |
| Total Carbs | 19.14g | 4% | |
| Sugars | 1.39g | 4% | |
| Dietary Fiber | 1.71g | 5% | |
| Protein | 4.24g | 6% | |
| Vitamin C | 26.2mg | 29% | |
| Vitamin A | 0.5mg | 11% | |
| Iron | 8.2mg | 30% | |
| Calcium | 74.5mg | 5% | |
* 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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