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Source: Stop and Smell the Rosemary

Mexican Cheesecake w/Salsa and Guacamole
Impress your friends with this spicy appetizer.
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Serves: 14
Prep Time: 30 minutes
Cook Time: 60 minutes
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3 large tomatoes, peeled, seeded, and diced
1 red onion, minced
1 clove garlic, minced
2 serrano chile peppers, seeded and minced
1 bunch fresh cilantro, minced
1/4 cup fresh lime juice
salt
freshly ground pepper
1 1/2 cups crushed tortilla chips
4 tablespoons unsalted butter, melted
2 packages (8 ounces each) cream cheese, softened
8 ounces Monterey Jack cheese, or Jalapeno Jack cheese, shredded (2 cups)
3 large eggs
1/2 cup plus 1/2 cup sour cream
1 can (4 1/2 ounces) diced green chilies
1 cup picante sauce
2 avocados, pitted and peeled
2 tablespoons onion, minced
1 teaspoon fresh cilantro, chopped
juice of 1/2 lime
dash Tabasco sauce
1 teaspoon fresh jalapeno peppers, minced
salt




Salsa Rojo: Combine tomatoes, onion, garlic, serranos, cilantro, and lime juice in a serving bowl. Season with salt and pepper. Cover and chill.

Cheesecake: Preheat oven to 350 degrees. Combine chips and butter. Press mixture into bottom of a greased 9-inch springform pan. Bake 10 minutes. Combine cream cheese and Monterey Jack in a food preocessor. Add eggs and 1/2 cup sour cream and pulse to combine. Add green chilies and picante sauce. Pulse again to thoroughly combine. Pour cheese mixture over crust and spread evenly. Place pan on a baking sheet and bake 40 minutes. Spread remaining 1/2 cup sour cream on hot cheesecake. Cool to room temperature and chill.

Guacamole: Mash avocados with a fork in a medium bowl. Add onion, cilantro, lime juice, Tabasco, and jalapeno, mixing well. Season with salt.

To serve: Unmold cheesecake onto a serving platter. Top with dollops of Salsa Rojo and Guacamole. Serve with tortilla chips.


Notes:
Ingredients 1-8 are for the Salsa Rojo. Ingredients 9-16 are for the Cheesecake. Ingredients 17-23 are for the Guacamole.

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