1 C crushed
tortilla chips
3 T butter,
melted
2 x 8 oz
packages lite cream cheese
2 eggs
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
Chopped tomatoes
Method:
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.
