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Chipolte Chicken Cheesecake

5 star rating
 

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Submitted by: Sheila Rae

 

A savory cheesecake with chicken and chipolte peppers--a great hot appetizer.
 

Ingredients

  • 1/4 cup dry bread crumbs, finely ground
  • 1 3/4 cup monterey jack cheese, shredded and divided
  • 3-8 ounce packages cream cheese
  • 1 1/2 cup cooked chicken, shredded
  • 1/2 small yellow onion, minced
  • 1-7 oz can chipolte peppers
  • 12 ounces vanilla yogurt
  • 1 clove garlic, minced
  • 2 eggs
  • 2 egg yolks

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Method

Preheat oven to 300 degrees. Stir together bread crumbs and 1/4 cup shredded cheese; sprinkle on the bottom of a 9" springform pan. Remove peppers from can and place sauce in a separate bowl. Add 6 ounces of yogurt for later. Chop peppers fine. Mix cream cheese, chicken, onions, peppers, 6 ounces yogurt, and garlic well. Beat eggs separately and add to cream cheese mixture. Do NOT OVER BEAT once you have added the eggs. Pour into springform pan and bake for 1 hour or until center is set. Let stand 30 minutes. Unmold onto serving dish. Spread with yogurt mixture and serve with crackers or tortilla chips.

 

Notes: Do not over beat cheesecake as this may cause cracking because too much air has been incorporated.

 

Number of Servings: 15-20

 

Submitted by: Sheila Rae ()

 

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