Sunday, December 14, 2008

Mexican Cheesecake

I'm finally getting around to answering more of your questions and I realized I never posted the recipe for the delicious Mexican Cheesecake dip I made for our housewarming party (and almost every other party we throw). So while I work on the more involved answers, here's a tasty appetizer:

2 tsp. or 2 cubes chicken bouillon
1/2 c. hot water
3 packages (8 oz. each) cream cheese, softened
1 1/2 tsp. chili powder
1/2-1 tsp. hot sauce
2 eggs
1 lg. can cooked chicken (usually says family size, I think about 12 oz.)
1 can (4 oz.) chopped green chilies

Preheat oven to 325. Dissolve bouillon in hot water, set aside. In large bowl, beat cream cheese, chili powder, and hot sauce until smooth. Add eggs, mix well. Add bouillon liquid, beating until smooth. Stir in chicken and chilies. Beat until smooth. Pour in to 9-inch springform pan. Bake 40 minutes (it always takes me longer- it needs to be "set"- no jiggling). Cool 15 min. or more. Carefully run knife around edge of pan. Remove side. Top with salsa, grated cheese, black olives, and sliced green onion. Serve warm of cold with tortilla chips.

Make sure the cream cheese is VERY soft or it won't mix well. I use electric beaters to really puree the chicken, I don't like chunks. And I usually cook it for about an hour. I leave it at room temperature before serving but it's also delicious cold (like when you eat it out of the tupperware container the next day- yum!)


  1. THAT SOUNDS SOOOO GOOD! I can't wait to try it! Maybe I'll make it as a festive side apptizer for our Christmas dinner. Thank you!!

  2. Thanks for sharing! I can't wait to try it!

  3. if you are still taking questions, can you tell us who your fabulous tailor is? I need to get some jeans hemmed...

  4. Thanks LL...I haven't been able to access computer since last Thurs due to ridiculous NE ice storm! ^&%$%&*)(#@$ is all I have left say about that!

    Can't wait to try out this recipe. Anything with that much cream cheese just has to be good!

  5. Ok, that just looks disgusting in an I-can't-stop-eating-this kind of way. And knowing you, that's exactly what it is.

  6. I loved my nieces Mexican Cheesecake recipe that I made back in January, so much that I only wanted to make it better. It really is just a basic cheesecake recipe where the variations could be endless.