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Ingredients
- 4 oz. Cacique Longaniza Fresca (like beef or pork chorizo)
- 1 cup Cacique Cotija cheese, shredded
- 1 cup cacique Manchego cheese, shredded
- 1 cup finely crushed tortilla chips
- 3 Tbsp. butter, melted
- 1/2 cup onion, diced
- 1 pkg. (8 0z) cream cheese, softened
- 1 egg
- 1 can (4 oz) chopped green chilies, drained
- 1/2 cup green onion, diced
- 1/3 cup tomatoes, diced
- .
- CREMA CHIPOTLE
- 1 cup Cacique crema Salvadorena
- 1-2 Tbsp Chipotle chiles in adobo
Preparation
Step 1
Preheat oven to 350 degrees.
Stir chips and butter in a small bowl, press intro medium-sized square baking dish and bake for 15 minutes.
Saute onions and Longaniza in skillet for 10 minutes over medium heat. Remove from heat. Beat cream cheese and egg in large mixing bowl at medium speed until well blended. Add onions and Longaniza and stir to blend.
Mix in shredded cheese and chilies; pour over crust and bake for 45 minutes.
Loosen cake from rim of pan and cool for 1 hour on rack. Refrigerate for at least 30 minutes.
Garnish with green onions and tomatoes and top with Crema Chipotle
CREMA CHIPOTLE
Mix 1 cuop Cacique Crema Salvadorena with 1-2 Tbsp. Chipotle chilies in adobo.
Refrigerate for one hour.