CRUST
- 1
- cup Progresso™ Plain Bread Crumbs
- 2
- oz. (1/2 cup) shredded fresh Parmesan cheese
- 1 1/2
- teaspoons chili powder
- 1/4
- cup butter, melted
Filling
- 1
- tablespoon oil
- 1/2
- cup chopped red onion
- 2
- tablespoons lime juice
- 3
- garlic cloves, minced
- 1
- cup Green Giant™ Niblets® Frozen Corn, thawed
- 2
- (4.5-oz.) cans Old El Paso™ Chopped Green Chiles
- 2
- teaspoons cumin
- 1 1/2
- teaspoons salt
- 1/4
- teaspoon hot pepper sauce
- 3
- (8-oz.) pkg. cream cheese, softened
- 1/2
- cup sour cream
- 3
- eggs
- 4
- oz. (1 cup) shredded Monterey Jack cheese
- 7
- grape or small cherry tomatoes, halved
- 2
- (12-oz.) pkg. cornbread crackers
Directions
- 1Heat 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.
- 2Heat 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.
- 3Add 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.
- 4Beat 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 into crust-lined pan.
- 5Bake at 325°F. for 55 to 65 minutes or just until center of cheesecake is set. Cool cheesecake in pan on wire rack for 1 hour. Cover; refrigerate at least 3 hours before serving.
- 6Just before serving, run knife around edge of cheesecake to loosen; remove sides of pan. Arrange halved tomatoes around edge of cheesecake. Serve with crackers.
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