Try this Green Chile Cheesecake Spread recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350F. Grease bottom and 1 inch up sides of 10 inch springform pan. Sprinkle bread crumbs in bottom of greased pan. Tilt pan to coat with crumbs 1 inch up sides. Shake pan to evenly distribute crumbs across bottom. In large bowl, combine sour cream, cream cheese, cheese spread, taco seasoning mix and eggs; beat until smooth. Fold in chiles and pimientos until well blended. Spoon into greased crumb-lined pan; spread evenly. Bake at 350F for 30 to 35 minutes or until center is set. Cool about 1 hour or until completely cooled. To serve, remove sides of pan. Place cheesecake on serving plate. Serve with tortilla chips for dipping or crackers for spreading. Store in refrigerator. Yield: 4 cups Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Menus to Celebrate Spring Posted to MM-Recipes Digest V4 #14 by pattm@execpc.com on Jun 17, 1999
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Serving Size: 1 Cup (147g) | ||
Recipe Makes: 4 Cups | ||
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Calories: 221 | ||
Calories from Fat: 150 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.7g | 22 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 540mg | 166 % | |
Sodium 227.9mg | 8 % | |
Potassium 197.9mg | 5 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.7g | ||
Protein 16.2g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 221
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