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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 20 |
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I often serve this recipe as an appetizer before a Mexican dinner. It is great if you have a diabetic in the family.Lori Walton, Stuttgart, Arkansas Ingredients:
2 packages (8 ounces each) cream cheese, softened |
2 cups (8 ounces) shredded cheddar cheese |
2 cups (16 ounces) sour cream |
1-1/2 envelopes taco seasoning |
3 eggs, lightly beaten |
1 can (4 ounces) chopped green chilies, drained |
2/3 cup salsa |
tortilla chips |
Directions:
1. In a large bowl, beat cheeses until fluffy. Stir in 1 cup sour cream and taco seasoning. Add eggs; beat on low speed just until combined. Fold in chilies. Pour into a greased 9-in. springform pan. Place on a baking sheet.
2. Bake at 350° for 35-40 minutes or until center is almost set. Remove from oven; let stand for 10 minutes (leave oven on). Spoon remaining sour cream over top of filling. Bake 5 minutes loner. Cool completely on wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
3. Remove sides of pan. Place on serving plate. Top with salsa. Serve with tortilla chips. Refrigerate leftovers. Yield: 20-24 appetizer servings.
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