{"id":955,"date":"2010-05-03T07:04:00","date_gmt":"2010-05-03T07:04:00","guid":{"rendered":"https:\/\/cheerykitchen.com\/2010\/05\/03\/mexican-appetizer-cheesecake\/"},"modified":"2010-05-03T07:04:00","modified_gmt":"2010-05-03T07:04:00","slug":"mexican-appetizer-cheesecake","status":"publish","type":"post","link":"https:\/\/cheerykitchen.com\/mexican-appetizer-cheesecake\/","title":{"rendered":"Mexican Appetizer Cheesecake"},"content":{"rendered":"
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Do you adore Mexican food as much as I do?<\/span><\/span>  <\/span>If so it’s time to…<\/span>

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whirl and twirl… <\/span><\/div>\n
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pull out your pinata…<\/span><\/div>\n<\/div>\n
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dust off your maracas…<\/span><\/div>\n
\"Mexican<\/a><\/span><\/div>\n
and bake a Mexican Cheesecake! <\/b><\/i><\/span><\/div>\n
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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.<\/span><\/div>\n
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Remove from oven and cool for 15 minutes. Run a knife around the inside of the pan. Carefully remove the side of the pan.<\/span>

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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 mucho<\/b><\/i> perfecto<\/b><\/i>!<\/span>

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My family loves sliced avocado and lots of Guacamole<\/a>.<\/span><\/span>

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and plenty of My Three Boys Salsa<\/a> on the side!<\/span>

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Serve with gusto…the hit of your fiesta<\/span>, I promise!<\/span><\/div>\n
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Mexican <\/i><\/b><\/span>Appetizer<\/i><\/b><\/span> Cheesecake<\/i><\/b><\/span><\/span><\/p>\n

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  • 3 (8 oz.) packages cream cheese<\/span><\/li>\n
  • 2 tsp. chicken instant bouillon<\/span> <\/li>\n
  • 1 1\/2 chili powder<\/span><\/li>\n
  • 1\/2 to 1 tsp. hot pepper sauce<\/span><\/li>\n
  • 2 eggs<\/span><\/li>\n
  • 1\/2 cup hot water<\/span><\/li>\n
  • 1 cup finely chopped cooked chicken<\/span><\/li>\n
  • 1 (4 oz. ) can chopped green chilies, well drained<\/span><\/li>\n
  • salsa<\/span><\/li>\n
  • shredded cheese<\/span><\/li>\n
  • sliced green onion<\/span><\/li>\n
  • sliced black olives<\/span><\/li>\n
  • sour cream<\/span><\/li>\n<\/ul>\n

    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<\/span><\/span> 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.<\/span>
    <\/i><\/span><\/span>Ah-ha: I made this cheesecake and there was some left-over. My smart<\/leo_highlight> 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! <\/span><\/i><\/span><\/span><\/p>\n

    Amigas y Amigos, Happy Cinco de Mayo! <\/i><\/div>\n