| | Directions |
- Combine tortilla chips and butter; press onto bottom of a greased 9 inch spring form pan.
- Place on a baking sheet. Bake at 325° for 15 minutes.
- In a large mixing bowl, beat cream cheese and eggs on low speed just until combined.
- Stir in Monterey Jack cheese and chilies; pour over crust.
- Bake for 30 - 35 minutes or until center is almost set.
- Place pan on a wire rack. Spread sour cream over cheesecake.
- Can cool or serve warm. Cover with yellow peppers, green onions and chopped tomato. Service with tortilla chips or crackers.
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Prep Time: 30 minutes
Cook Time: 45 minutes
|  | | Ingredients | | - | | 1 cup tortilla chips - crushed |
| - | | 3 tablespoons butter - melted |
| - | | 2 packages cream cheese - 8 oz., at room temperature |
| - | | 2 eggs - beaten |
| - | | 2 cups Monterey Jack cheese - shredded |
| - | | 1 can green chiles - 4 oz., drained and chopped |
| - | | 1 cup sour cream |
| - | | 1 cup sweet yellow pepper - chopped |
| - | | 1/2 cup green onions - chopped |
| - | | 1/3 cup tomatoes - diced |
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