A fun alternative mexican side dish!
1. Preheat oven to 350?F. Place cream cheese and cheddar cheese in large bowl of electric mixer; beat at medium speed until fluffy. Blend in 1 cup of the sour cream and taco seasoning. Add eggs, one at a time, beating well after each addition. Mix in chilies. pour mixture into 10 inch springform pan fitted with flat bottom.
2. Bake 35-40 minutes or until set in center. Remove from oven; cool 10 minutes. Top with remaining 1 cup sour cream. Bake 5 minutes longer. Loosen cake from rim of pan. Cool completely on wire rack. Cover; refrigerate until chilled, 3 to 4 hours. Remove rim of pan; transfer to serving plate. Top with salsa just before serving. Serve with tortilla chips, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (96g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 231 | ||
Calories from Fat: 185 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.6g | 27 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 94.6mg | 29 % | |
Sodium 279.5mg | 10 % | |
Potassium 137mg | 4 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 4.4g | ||
Protein 7.7g | 11 % | |
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: 231
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