GREEN CHILE CHEESECAKE WITH PAPAYA SALSA WILSON
Provided by Sondra Wilson
Categories Appetizer Bake Vegetarian Cheddar Cream Cheese Papaya Cornmeal Hot Pepper Sour Cream Cilantro Monterey Jack Gourmet Washington
Number Of Ingredients 22
Steps:
- Preheat oven to 325°F.
- Make crust:
- Melt butter and in a bowl stir together with cornmeal and water. Press mixture onto bottom of a 10-inch springform pan.
- Make filling:
- Roast and peel chiles and cut off tops. Discard seeds and ribs and finely chop chiles. In a food processor blend sour cream and eggs. Add cream cheese and butter and blend until smooth. Transfer mixture to a bowl and stir in chiles, cheeses, dill, cilantro, and salt to taste. Pour filling over crust and bake in middle of oven 45 minutes, or until center is just set. Cool cheesecake completely in pan on a rack.
- Make salsa:
- Peel and seed papaya and coarsely chop (you will have about 1 cup). Mince garlic. In a bowl stir together papaya, garlic, onion, bell pepper, cilantro, vinegar, and salt and pepper to taste.
- Serve cheesecake with salsa.
PAPAYA AND GREEN CHILI SALSA
This I had at my husband's work Party. A wife (ROBIN) of one of the co-workers made this wonderful relish/salsa. I've made it and put it on grilled Salmon, chicken tuna steaks with chips. YuMMMMMMMYYYY. And now is my DD's favorites!!!!!
Provided by Rita1652
Categories Sauces
Time 15m
Yield 1 bowl of dip, 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine vinegar, honey, and garlic in medium bowl.
- Add papaya, chilies, onions, cilantro, and cayenne pepper; toss and chill.
- Serve with corn chips.
Nutrition Facts : Calories 21.9, Fat 0.1, Sodium 136.4, Carbohydrate 5.5, Fiber 0.7, Sugar 4.1, Protein 0.3
GREEN CHILE CHEESECAKE
This stuff is a major man-magnet. I made this for a Christmas party several years back, and ALL the men were standing around the table eating this spread. Kinda hampered the dancing . This is yummy, not too spicy, and easy to carry.
Provided by Pinay0618
Categories Spreads
Time 1h30m
Yield 15 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 325°F In medium bowl, combine bread crumbs, Parmesan cheese and chili powder, mix well. Stir in melted butter. pat in bottom and 1 inch up sides of ungreased 9 inch springform pan. Set aside.
- Heat oil in medium skillet over medium heat until hot. Add onion, stir to coat. Add lime juice, cook 4 to 5 minutes or until onion has softened, stirring frequently.
- Add garlic, cook and stir 30 to 60 seconds or until fragrant. Remove from heat. Add corn, chiles, cumin salt and hot pepper sauce. Mix well. set aside.
- Beat cream cheese in large bowl on medium speed until fluffy. Beat in sour cream. Reduce speed to low, beat in eggs one at a time, scraping down sides of bowl after each addition. Stir in Monterey jack cheese. Stir in chile mixture. Pour in crust lined pan.
- Bake at 325 F for 55 to 65 minutes or just until center of cheesecake is set. Cool cheesecakein pan on wire rack for 1 hour. Cover, refrigerate at least 3 hours before serving.
- Just before serving, run knife around adge of cheesecake to loosen, remove sides of pan. Arrange halved tomatoes around edge of cheesecake. Serve with crackers.
Nutrition Facts : Calories 548.6, Fat 38, SaturatedFat 17.4, Cholesterol 114.2, Sodium 952.7, Carbohydrate 39.6, Fiber 1.8, Sugar 2.7, Protein 13.6
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