Ingredients
- Reserved tortilla pieces from Mini Tortilla Quiches - or - four 8" flour tortillas
- 3 / Tbsp. butter, melted
- 2 8-oz. pkgs. cream cheese, softened
- 1 cup finely shredded cheddar cheese
- 1/4 cup milk
- 1 canned chipotle pepperi in adobo sauce, finely chopped
- 1/2 tea. dried oregano, crushed
- 2 eggs, slightly beaten
- Chuncky Salsa
- Tortilla Chips
- CHUNKY SALSA
- 4 roma tomatoes, seeded and chopped
- 1/3 cup chopped red onion
- 2 green onions, thinly sliced
- 2 Tbps. snipped fresh cilantro or parsley
- 1 clove garlic, minced
- 1 Tbsp. lime juice
- 1/4 tea. salt
- 1/8 tea. pepper
Preparation
Step 1
Preheat oven to375 degrees.
Spread tortilla pieces or tortillas on a baking sheet. Bake for 12-14 minutes or until golden brown; cool. If using whole tortillas, break up tortillas. Transfer tortillas to a blender; cover and blend until finely ground. Measure 1 cup crumbs; discard remaining crumbs. In a small bowl, combine the 1 cup crumbs and melted butter. Press crumb mixture onto the bottom of a greased 9" springform pan; set aside.
For filling: in a large mixing bowl, combine cream cheese, cheddar cheese, milk, chipotle pepper, and oregano. Beat with an electric mixer until well combined. Stir in eggs just until combined. Careflully spoon over crust in pan, spreading evenly.
Bake about 20 minutes or until center is just set. Cool on a wire rack for 15 minutes more; remove sides of pan. Cool completely. Cover and chill cheesecake for at least 4 hours.
Make Chunky Salsa while cheesecake is in refrigerator to let flavors blend. In a medium bowl combine all ingredients.
Let cheesecake stand at room temperature 1 hour. Place cheesecake on platter. Using a slotted spoon, spoon Chunky Salsa on top of the cheesecake. Serve with tortilla chips.