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Mexican Cheesecake

By Anonymous

I'm finally getting around to answering more of your questions and I realized I never posted the recipe for the delicious Mexican Cheesecake dip I made for our housewarming party (and almost every other party we throw). So while I work on the more involved answers, here's a tasty appetizer:

Ingredients:
2 tsp. or 2 cubes chicken bouillon
1/2 c. hot water
3 packages (8 oz. each) cream cheese, softened
1 1/2 tsp. chili powder
1/2-1 tsp. hot sauce
2 eggs
1 lg. can cooked chicken (usually says family size, I think about 12 oz.)
1 can (4 oz.) chopped green chilies

Directions:
Preheat oven to 325. Dissolve bouillon in hot water, set aside. In large bowl, beat cream cheese, chili powder, and hot sauce until smooth. Add eggs, mix well. Add bouillon liquid, beating until smooth. Stir in chicken and chilies. Beat until smooth. Pour in to 9-inch springform pan. Bake 40 minutes (it always takes me longer- it needs to be "set"- no jiggling). Cool 15 min. or more. Carefully run knife around edge of pan. Remove side. Top with salsa, grated cheese, black olives, and sliced green onion. Serve warm of cold with tortilla chips.

Notes:
Make sure the cream cheese is VERY soft or it won't mix well. I use electric beaters to really puree the chicken, I don't like chunks. And I usually cook it for about an hour. I leave it at room temperature before serving but it's also delicious cold (like when you eat it out of the tupperware container the next day- yum!)

Full post as published by Lag Liv on December 14, 2008 (boomark / email).