Mexican Chicken Cheesecake Recipe 15

SAUCY MEXICAN CHICKEN

Steps:

• Cook chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides.
• Add salsa and beans. Bring to boil; cover. Simmer on medium-low heat 5 min. or until chicken is done (165ºF).
• Top with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

QUICK AND EASY MEXICAN CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
• Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.

SAVORY CHICKEN CHEESECAKE

Steps:

• Heat oven to 300°. Lightly grease springform pan, 8x3 inches. Beat cream cheese in large bowl with electric mixer on medium speed until fluffy. Beat in dip, flour and dill weed. Beat in eggs, one at a time. Fold in chicken. Spread in pan.
• Bake about 1 1/4 hours or until edge is golden brown and center is firm. Cool 15 minutes. Run metal spatula along side of cheesecake to loosen. Cover tightly and refrigerate at least 4 hours but no longer than 24 hours.
• Remove side of pan. Spoon relish onto center of cheesecake. Sprinkle with walnuts. Garnish with orange peel. To serve, cut into wedges.

MEXICAN CHEESECAKE

Steps:

• Move oven rack to lowest position. Heat oven to 400°F. Lightly grease springform pan, 9x3 inches.
• Mix flour, butter and egg yolk. Press mixture evenly on bottom of pan. Bake about 15 minutes or until golden brown; cool.
• Reduce oven temperature to 350°F . Mix cream cheese and seasoning mix in large bowl. Stir in eggs, one at a time, mixing well after each addition. Stir in Cheddar cheese and chiles. Pour over crust.
• Bake about 40 minutes or until center is set. Immediately spread with sour cream. Bake 5 minutes. Cool slightly. Cover and refrigerate at least 8 hours. Remove side of pan. Cut cheesecake into wedges. Serve with crackers.

MEXICAN CHEESECAKE

Steps:

• In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Add eggs; beat on low speed just until combined. Stir in cheddar cheese and chilies. , Transfer to a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until center is almost set. Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is set. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables.

CHEESY MEXICAN CHICKEN

Steps:

• Combine the black and red pepper, paprika and garlic powder.
• Sprinkle evenly over chicken.
• Melt butter in a large skillet over medium-high heat.
• Add chicken and cook for 5-6 minutes on each side or until golden brown.
• Remove from heat.
• Top with chiles and cheese.
• Cover and let stand 2-3 minutes or until cheese melts.
• Sprinkle with additional paprika.
• (optional).

MEXICAN CHICKEN I

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Arrange the chicken pieces in a 3 quart casserole dish or a 9x13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.

MEXICAN CHICKEN CHEESECAKE RECIPE - (1/5)

Steps:

• Combine crushed tortilla chips and butter; press into the bottom and slightly up the sides, of a 9-inch spring form pan. Set aside. Beat cream cheese with an electric mixer and add eggs, Worcestershire sauce, chili powder and salt, beating to combine. Stir in green chilies and green onions. Pour half cream cheese mixture into prepared pan. Sprinkle with chicken and cheese; pour remaining cream cheese mixture on top. Bake for one hour on 300 degrees. Remove from oven and spread with sour cream. Increase oven temperature to 350 degrees and bake cheesecake for an additional ten minutes. Remove from oven and cool completely in pan. Run a sharp knife around the inside edge of pan after cooled. Cover and chill in refrigerator. Garnish with black olives. Serve with salsa and chips. Yield 1 (9 inch) cheesecake. May warm slightly in the microwave or serve at room temperature.