- 1 cup finely-crushed tortilla chips
- 3 Tablespoons butter or margarine, melted
- 2 (8 oz.) packages cream cheese, softened
- 1 packet taco seasoning
- 2 eggs
- 1 (8 oz.) package shredded Colby or Monterey Jack cheese
- 1 (4 oz.) can chopped green chilies, drained
- 1 cup sour cream
- 1 cup chopped bell pepper
- ½ cup sliced green onion
- ⅓ cup chopped tomatoes
- ¼ cup pitted ripe olive slices
- Preheat oven to 350°F.
- In small bowl, stir together chips and butter. Press mixture into 9-inch springform pan and bake for 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 and let cool before removing rim of pan.
- Refrigerate until ready to serve, at least 30 minutes. Top with the remaining ingredients just before serving.
- Tip: You can also add 1/2 packet of taco seasoning with the cheese and chilies if you want a bit more spice.
INFESTATION: Green Onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.
- A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
- If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
- If insects are found in a scallion, it must be discarded.