| Servings 25 servings |
Ingredients
- 1 cup toasted corn checks cereal crumbs
- 1 tablespoon butter melted
- 1 tablespoon olive oil
- 2 (8-ounce) packages reduced-fat cream cheese
- 1/3 cup nonfat sour cream
- 1 egg
- 2 egg whites
- 1 teaspoon garlic minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1 cup shredded reduced-fat sharp Cheddar cheese
- 2 (4-ounce) cans chopped green chilies drained
- 1 bunch green onions chopped
- 1/2 cup chopped onion
- 2 cups salsa divided
Ingredients
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Instructions
- Preheat oven 350°F. Coat 9-inch spring form pan with nonstick cooking spray.
- In spring form pan, mix together cereal crumbs, butter, and oil, press into bottom of prepared pan.
- In mixing bowl, mix together cream cheese, sour cream, egg and egg whites until creamy. Add garlic, chili powder and cumin, mixing well.
- Fold in Cheddar cheese, green chilies, green onions, and onion. Carefully spread half mixture over crust, top with 1 cup salsa, and cover with remaining cream cheese mixture; do not mix.
- Bake 50-60 minutes or until mixture is set. Remove from oven, let cool in pan 10 minutes. Run knife around inside edge to loosen, remove sides from pan. Cool to room temperature before refrigerating. When ready to serve, remove from refrigerator and top with remaining 1 cup salsa.
Nutritional Info
Per Serving: Calories 96 Calories from fat 58% Fat 6g Saturated Fat 4g Cholesterol 26mg Sodium 252mg Carbohydrate 6g Dietary Fiber 1g Sugars 2g Protein 4g Dietary Exchanges: 1/2 other carbohydrate, 1/2 lean meat, 1 fat
Spicy Advice: For extra flavor and kick, use a flavored salsa to the Mexican cheesecake appetizer such as roasted tomato or your favorite. I like to purchase fresh salsa from the grocery. Also, you can add shrimp or crabmeat to any cheesecake cream cheese appetizer recipes for a seafood southwestern version.
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