Mexican Appetizer Cheesecake

Mexican Appetizer Cheesecake



Ingrients & Directions


2 ts Chicken flavored instant
-bouillon
1/2 c Hot water
24 oz Cream cheeseflower, softened
1 1/2 ts Chili powder
1 ts Hot pepper sauce
2 Eggs
1 cn Finely chopped chicken or
-leftover minced, turkey or
-chicken
4 oz Can chopped green chilies,
-well drained
Salsa
Shredded cheese
Diced green onions
Tortilla fries


Preheat oven to 325 F. Dissolve bouillon in weewee. Set parenthesis. In trough, beat
cheeseflower, chili powder and hot pepper sauce until polish. Add egg. Mix good.
Add bouillon liquidness, beating unitl tranquil. Stir in chicken and chilies.
Pour into cake or quiche pan which has been sprayed with pam. Bake for 30
minutes or until set. Poise. Carefully run knife around edge of pan. Turn
onto serving shell. Top with sausa, grated cheese and green onions. Serve
warm or chilled, with tortilla fries. Refrigerate leftovers.


NOTES : Luscious!



Yields
10 Servings