| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers |
4 |
Cups |
INGREDIENTS
| 1/4 |
c |
Progresso Plain Bread Crumbs |
| 1/2 |
c |
Sour cream |
| 2 |
|
8 ounce pkg. cream cheese, softened |
| 1 |
|
5 ounce jar pasteurized process cheese spread |
| 1 |
|
1 1/4 ounce can Old El Paso |
|
|
Taco Seasoning Mix |
| 2 |
|
Eggs |
| 1 |
|
4.5 ounce can Old El Paso Chopped Green Chiles |
| 1 |
|
2 ounce jar diced pimientos, drained |
INSTRUCTIONS
Heat oven to 350°F. Grease bottom and 1 inch up sides of 10 inch
springform pan. Sprinkle bread crumbs in bottom of greased pan. Tilt pan
to coat with crumbs 1 inch up sides. Shake pan to evenly distribute crumbs
across bottom.
In large bowl, combine sour cream, cream cheese, cheese spread, taco
seasoning mix and eggs; beat until smooth. Fold in chiles and pimientos
until well blended. Spoon into greased crumb-lined pan; spread evenly.
Bake at 350°F for 30 to 35 minutes or until center is set. Cool about 1
hour or until completely cooled.
To serve, remove sides of pan. Place cheesecake on serving plate. Serve
with tortilla chips for dipping or crackers for spreading. Store in
refrigerator. Yield: 4 cups Typed in MMFormat by
cjhartlin.msn@attcanada.net Source: Menus to Celebrate Spring
Posted to MM-Recipes Digest V4 #14 by pattm@execpc.com on Jun 17, 1999
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