Ingredients needed:
* 1 cup of crushed tortilla chips
* 3 tablespoons of butter, melted
* 2 packages of cream cheese, softened
* 2 large eggs, lightly beaten
* 2 cups of shredded Monterey Jack cheese
* 1 can of chopped green chilies, drained (4 oz)
* 1 cup of sour cream
* 1 cup of chopped sweet yellow pepper
* 1/2 cup of chopped green onions
* 1/3 cup of chopped tomato
Preparation steps:
* Preheat oven to 325 degrees.
* In a small bowl, combine tortilla chips and butter; press onto the bottom of a greased 9 inch springform pan. Place on a baking sheet.
* Bake for 15 minutes or until lightly browned.
* In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in Monterey Jack cheese and chilies; pour into crust.
* Place pan on a baking sheet. Bake for 30 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Spread sour cream over cheesecake. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight.
* Remove sides of pan. Garnish with yellow pepper, onions and tomato.
Serve and enjoy
(Note: Refrigerate any leftovers)
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