Ingredients Jump to Instructions ↓

  1. 2 packages (8 ounces each ) cream cheese, softened

  2. 2 cups (8 ounces) shredded cheddar cheese

  3. 2 cups (16 ounces) sour cream

  4. 1-1/2 envelopes taco seasoning

  5. 3 eggs, lightly beaten

  6. 1 can (4 ounces) chopped green chilies, drained

  7. 2/3 cup salsa Tortilla chips

Instructions Jump to Ingredients ↑

  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. 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. 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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