| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Appetizers, Southwester | 1 | Servings | |
INGREDIENTS
| 16 | oz | Cream cheese; softened |
| 2 | c | Monterey jack cheese; shredded |
| 8 | oz | Sour cream |
| 3 | Eggs | |
| 1 | c | Salsa; hot or mild, choose |
| 4 | Anaheim chili pepper; roast, seed, peel | |
| OR 4-oz can canned green chile | ||
| 8 | oz | Sour cream |
| 6 | oz | Avocado dip; homemade is best |
| 1 | md | Tomato; seed, chop |
| Tortilla chips | ||
| Chives, cilantro, parsley |
INSTRUCTIONS
Combine cream cheese and Monterey Jack. Beat with electric mixer 'til light and fluffy. Beat in first 8 oz of sour cream. Add eggs and mix just to combine. Stir in salsa and chile. Pour into 9-inch springform pan. Place on baking sheet and bake at 350 for 40-45 minutes 'til center is almost set. Immediately spre4ad with remaining sour cream. Cool on rack. Chill 3 to 4 hours. To serve, remove from pan. Garnish with the other goodies. Serve with tortilla chips. Posted to EAT-L Digest 02 Sep 96 Date: Tue, 3 Sep 1996 18:01:46 -0500 From: Johnette Hassell <hassell@EECS.TULANE.EDU>
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