Best Green Chile Cheesecake Recipes

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GREEN CHILE CHEESECAKE WITH PAPAYA SALSA WILSON



Green Chile Cheesecake with Papaya Salsa Wilson image

Provided by Sondra Wilson

Categories     Appetizer     Bake     Vegetarian     Cheddar     Cream Cheese     Papaya     Cornmeal     Hot Pepper     Sour Cream     Cilantro     Monterey Jack     Gourmet     Washington

Number Of Ingredients 22

For crust
1/2 stick (1/4 cup) unsalted butter
1 cup blue cornmeal*
1/4 cup boiling water
For filling
8 fresh green chiles such as Anaheim or poblano
1 1/2 cups sour cream
2 large eggs
1 pound cream cheese, softened
2 tablespoons unsalted butter
1 cup grated Monterey Jack cheese (about 4 ounces)
1 1/2 cups grated sharp Cheddar (about 6 ounces)
1 tablespoon minced fresh dill leaves
1/4 cup chopped fresh cilantro
For salsa
1/2 papaya
1 garlic clove
1/2 cup finely chopped red onion
1/2 red bell pepper
1 tablespoon chopped fresh cilantro
2 tablespoons rice vinegar
*available at Latino markets and specialty foods shops

Steps:

  • Preheat oven to 325°F.
  • Make crust:
  • Melt butter and in a bowl stir together with cornmeal and water. Press mixture onto bottom of a 10-inch springform pan.
  • Make filling:
  • Roast and peel chiles and cut off tops. Discard seeds and ribs and finely chop chiles. In a food processor blend sour cream and eggs. Add cream cheese and butter and blend until smooth. Transfer mixture to a bowl and stir in chiles, cheeses, dill, cilantro, and salt to taste. Pour filling over crust and bake in middle of oven 45 minutes, or until center is just set. Cool cheesecake completely in pan on a rack.
  • Make salsa:
  • Peel and seed papaya and coarsely chop (you will have about 1 cup). Mince garlic. In a bowl stir together papaya, garlic, onion, bell pepper, cilantro, vinegar, and salt and pepper to taste.
  • Serve cheesecake with salsa.

GREEN CHILE CHEESECAKE



Green Chile Cheesecake image

Enjoy this appetizer cheesecake that combines hot Old El Paso® Chopped Green Chiles and Frozen Corn filling in a crust baked using Progresso® Plain Bread Crumbs.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 5h45m

Yield 20

Number Of Ingredients 19

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
1 tablespoon oil
1/2 cup chopped red onion
2 tablespoons lime juice
3 garlic cloves, minced
1 cup 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 Frank's™ RedHot™ Original cayenne 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

Steps:

  • Heat 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.
  • Heat 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.
  • Add 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.
  • Beat 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.
  • Bake 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.
  • Just before serving, run knife around edge of cheesecake to loosen; remove sides of pan. Arrange halved tomatoes around edge of cheesecake. Serve with crackers.

Nutrition Facts : Calories 327.4, Carbohydrate 28.5 g, Cholesterol 56.4 mg, Fat 3 1/2, Fiber 1.3 g, Protein 7.6 g, SaturatedFat 8.1 g, ServingSize 1 Serving, Sodium 492.1 mg, Sugar 4.5 g

GREEN CHILE CHEESECAKE



Green Chile Cheesecake image

This stuff is a major man-magnet. I made this for a Christmas party several years back, and ALL the men were standing around the table eating this spread. Kinda hampered the dancing . This is yummy, not too spicy, and easy to carry.

Provided by Pinay0618

Categories     Spreads

Time 1h30m

Yield 15 serving(s)

Number Of Ingredients 18

1 cup breadcrumbs
2 ounces shredded fresh parmesan cheese
1 1/2 teaspoons chili powder
1/4 cup butter, melted
1 tablespoon oil
2 tablespoons lime juice
3 garlic cloves, minced
1 cup frozen corn, thawed
2 (4 1/2 ounce) cans chopped green chilies
2 teaspoons cumin
1 1/2 teaspoons salt
1/4 teaspoon hot pepper sauce
3 (8 ounce) packages cream cheese, softened
1/2 cup sour cream
3 eggs
4 ounces shredded monterey jack cheese
7 small cherry tomatoes, halved
2 (12 ounce) packages cornbread crackers

Steps:

  • Heat 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.
  • Heat 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.
  • Add 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.
  • Beat 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 in crust lined pan.
  • Bake at 325 F for 55 to 65 minutes or just until center of cheesecake is set. Cool cheesecakein pan on wire rack for 1 hour. Cover, refrigerate at least 3 hours before serving.
  • Just before serving, run knife around adge of cheesecake to loosen, remove sides of pan. Arrange halved tomatoes around edge of cheesecake. Serve with crackers.

Nutrition Facts : Calories 548.6, Fat 38, SaturatedFat 17.4, Cholesterol 114.2, Sodium 952.7, Carbohydrate 39.6, Fiber 1.8, Sugar 2.7, Protein 13.6

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