savory mexican cheesecake.
The good news is that, per serving, this appetizer is a little over $1. The bad news is that there are 16 servings. Yikes…not quite as frugal as I was hoping but whenever I make it everyone asks for the recipe so there’s that…
First, crush up some tortilla chips for the crust. Now you could use a rolling pin as most serious chefs would or, if you’re Emma, a toy horse will serve just fine as a tortilla chip crusher.
Savory Mexican Cheesecake
(Adapted from Stop and Smell the Rosemary)
What You’ll Need:
1 1/2 cups crushed tortilla chips
4 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
8 ounces Monterey Jack cheese, shredded (2 cups)
1/2 cup plus 1/2 cup sour cream
1 can (4 1/2 ounces diced green chiles
1 cup salsa
Garnish with Pico de Gallo and Guacamole or Avocado slices
Preheat oven to 350 degrees. Combine chips and butter. Press mixture into bottom of a greased 9-inch springform pan. Bake 10 minutes. Combine cream cheese and Monterey Jack in a food processor. Add eggs and 1/2 cup sour cream and pulse to combine. Add green chiles and salsa. Pulse again to combine. Pour cheese mixture over crust and spread evenly. Place pan on a baking sheet and bake 40 minutes. Spread remaining 1/2 cup sour cream on hot cheesecake. Cool to room temperature and chill.
Top with dollops of salsa and guacamole or avocado. Serve with tortilla chips.
TOTAL: $17.50 or $1.09 per serving.
Wondering how on earth I arrived at these costs? Take a look at my shopping guide to show see what I pay for items, per serving, etc.
Nutrition (not including tortilla chips):
174 calories per serving
17 grams of fat
4 grams protein