Recipe - Mexican Appetizer Cheesecake

2 teaspoon Chicken flavored instant
bouillon
One half cup Hot water
24 ounce Cream cheese, softened
1 One half teaspoon Chili powder
1 teaspoon Hot pepper sauce
2 Eggs
1 cn Finely chopped chicken or
leftover minced, turkey or
chicken
4 ounce Can chopped green chilies,
well drained
Salsa
Shredded cheese
Diced green onions
Tortilla chips

Preheat oven to 325 F. Dissolve bouillon in water. Set aside. In bowl, beat
cheese, chili powder and hot pepper sauce until smooth. Add eggs. Mix well.
Add bouillon liquid, beating unitl smooth. Stir in chicken and chilies.
Pour into cake or quiche pan which has been sprayed with pam. Bake for 30
minutes or until set. Cool. Carefully run knife around edge of pan. Turn
onto serving plate. Top with sausa, grated cheese and green onions. Serve
warm or chilled, with tortilla chips. Refrigerate leftovers.

NOTES : Delicious!

Posted to FOODWINE Digest 13 Dec 96

From: Mike cyberh@HIC.NET

Date: Sat, 14 Dec 1996 10:17:51 0600