• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

green chile cheesecake spread

  • 4servings

Add to MenuAdd to Calendar

Source: www.astray.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H
MineralsFluorine, Chromium, Calcium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup Progresso Plain Bread Crumbs cup Sour cream

  2. 2 8 ounce pkg. cream cheese, softened

  3. 1 5 ounce jar pasteurized process cheese spread

  4. 1 1 1/4 ounce can Old El Paso Taco Seasoning Mix

  5. 2 Eggs

  6. 1 4 1/2 ounce can Old El Paso Chopped Green Chiles

  7. 1 2 ounce jar diced pimientos, drained

Instructions Jump to Ingredients ↑

  1. Heat oven to 350F. Grease bottom and 1 inch up sides of 10 inch springform pan. Sprinkle bread crumbs in bottom of greased pan. Tilt pan to coat with crumbs 1 inch up sides. Shake pan to evenly distribute crumbs across bottom. In large bowl, combine sour cream, cream cheese, cheese spread, taco seasoning mix and eggs; beat until smooth. Fold in chiles and pimientos until well blended. Spoon into greased crumb-lined pan; spread evenly. Bake at 350F for 30 to 35 minutes or until center is set. Cool about 1 hour or until completely cooled. To serve, remove sides of pan. Place cheesecake on serving plate. Serve with tortilla chips for dipping or crackers for spreading. Store in refrigerator. Yield: 4 cups Typed in MMFormat by cjhartlin.msn@... Source: Menus to Celebrate Spring Posted to MM-Recipes Digest V4 #14 by pattm@... on Jun 17, 1999

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback