| 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>
A Message from our Provider:
“Our God is an *_AWESOME_* God!”