Do you adore Mexican food as much as I do?If so it’s time to…
whirl and twirl…
pull out your pinata…
dust off your maracas…
and bake a Mexican Cheesecake!
With a mixer, combine softened cream cheese, instant chicken bouillon, chili powder, hot pepper sauce, and mix until smooth. Add the eggs, hot water, and mix well. Stir in the chicken and chilies. Pour mixture into a 9″ springform pan. Bake at 325 degrees, for 30 minutes, till cheesecake is set. Depending on your oven it could take an additional 15-20 minutes.
Remove from oven and cool for 15 minutes. Run a knife around the inside of the pan. Carefully remove the side of the pan.
Line a platter with curly kale and slide cheesecake onto it. Top with sliced avocado, salsa, chopped green onion, grated cheddar cheese, sliced black olives, and sour cream. Whatever you have and prefer is muchoperfecto!
My family loves sliced avocado and lots of Guacamole.
Serve with gusto…the hit of your fiesta, I promise!
Mexican Appetizer Cheesecake
3 (8 oz.) packages cream cheese
2 tsp. chicken instant bouillon
1 1/2 chili powder
1/2 to 1 tsp. hot pepper sauce
1/2 cup hot water
1 cup finely chopped cooked chicken
1 (4 oz. ) can chopped green chilies, well drained
sliced green onion
sliced black olives
Preheat oven to 325 degrees. Beat cream cheese, bouillon, chili powder, and hot pepper sauce till smooth. Add the eggs and hot water mixing well. Stir in the chicken and chilies. Pour mixture into a 9″ spring form pan that has NOT been greased or floured. Bake 30 minutes until set, (depending on your oven, it may take 15 to 30 minutes extra) Cool 15 minutes. Run a knife around the side of pan; remove the side. Line a plate with curly lettuce and slide cheesecake onto it. Top with salsa, cheese, green onions, black olives, and a dollop of sour cream in the center. Serve warm with tortilla chips. Serves 10 to 12. Ah-ha: I made this cheesecake and there was some left-over. My smart and sassy, daughter (in-law), Jenelle, spread it on flour tortillas, and added a little more cheese. She tossed it in her hot fry pan and made crispy quesadillas to serve with my fresh salsa for lunch the next day. They were extra-delicious and gone in a flash…gracias Jenelle!
Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 28 grandchildren. So there’s always a reason to cook and celebrate around their place!
We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! Read More…
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