Categories: Dip
Ingredients
- 1 cup crushed tortilla chips
- 3 tablespoons butter, melted
- 16 ounces, weight cream cheese, softened
- 2 eggs
- 1/4 teaspoon chili powder
- 1/8 teaspoon cumin
- 1 can diced green chilies, drained (4 oz. can)
- 1 whole jalapeño pepper, seeded and diced
- 4 ounces, weight, shredded Colby-Jack cheese
- 4 ounces, weight, sharp cheddar cheese
- 1/3 cup sour cream
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- Garnish:
- Tomatoes
- Green onions
- Black Olives
- Cilantro
Directions
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Preheat oven to 325 degrees. In a medium bowl combine tortilla chips and butter. Press into the bottom of a 9 inch spring form pan. Bake for 15 minutes, remove from the oven and let cool for a little while. (You can place in fridge to firm up.)
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In a large bowl, blend the cream cheese, eggs, chili powder and cumin with a mixer. Add the green chilies, jalapeño and both cheeses and blend with a mixer.
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Pour over the crust and bake for 30 minutes at 325 degrees. DO NOT OVER COOK.
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Remove from oven and cool in the pan for 10 minutes. Run a knife around the edge of the pan. Let cool to room temp.
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Spread the sour cream over the top and decorate with the tomatoes, green onions, black olives and cilantro.
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Refrigerate until serving. Remove the sides of the pan and serve with tortilla chips. This can be prepared a day in advance, adding garnish just prior to serving.