1 C crushed tortilla chips
3 T butter, melted
2 x 8 oz packages lite cream cheese
2 C shredded cheese (Monterey Jack, cheddar, pepper jack, whatever seems a good go-with here)
1 4 oz can green chilis
Some pickled jalapenos, chopped, add them to taste. ( I used about 6 slices)
1 C sour cream
1 yellow pepper – chopped
Minced green onions
Combine the tortilla chips and butter. Press into the bottom of a greased spring form pan.
Bake for about 15 minutes at 325 degrees. You should always put your spring form and tart pans on baking sheets in case some buttery goodness wants to leak out in the oven.
Mix the cream cheese and the eggs well. Stir in the shredded cheese and chili peppers. Pour over crust and bake for another 30 minutes. When the center is set - it’s done.
Spread sour cream over the top while still warm. Allow to cool completely before removing rim. Cool overnight in refrigerator.
Garnish with yellow pepper, minced green onion and lots of tomatoes. Serves an army with leftovers.