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Southwest Cheesecake

Eileen Goltz | Dairy

Ingredients

1 cup finely crushed tortilla chips

3 tablespoons butter or margarine, melted

2 packages (8 ounces each) cream cheese, softened

1 packet taco seasoning

2 eggs

1 package (8 ounces) shredded Colby/Monterey Jack cheese

1 can (4 ounce) chopped green chilies, drained

1 cup sour cream

1 cup chopped bell pepper

1/2 cup sliced green onion

1/3 cup chopped tomatoes

1/4 cup pitted ripe olive slices



Instructions

Heat your oven to 350 degrees.  Stir in chips and butter in small bowl; press into 9-inch spring form pan.  Bake 15 minutes.  Beat cream cheese and

eggs in large mixing bowl at medium speed until well blended.  Mix in shredded cheese and chilies; pour over crust and bake 30 minutes. Spread sour cream over cheesecake. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate until ready to serve at least 30 minutes. Top with the remaining ingredients just before serving. 16-20 servings

TIP: you can also add 1/2 packet of taco seasoning with the cheese and chilies if you want a bit more spice.