Jefferson County Recipe of the Day: Nacho Party Cheesecake

Nacho Party Cheesecake: unusual combination – but great tasting!

Nacho Party Cheesecake


1 3/4 cups crushed nacho tortilla chips
1/3 cup butter, melted
3 – 8 ounces packages cream cheese, softened
1/2 cup mayonnaise
1 envelope taco seasoning
2 tablespoons all-purpose flour
4 eggs, lightly beaten
1-1/2 cups finely chopped cooked chicken breasts*
1 1/2 cups shredded Mexican cheese blend
1/3 cup finely chopped green onions
1 cup sour cream

Garnish: Whole kernel corn, cubed avocado, chopped tomato, and sliced ripe olives

Optional: Salsa


~Preheat oven at 325°.

~Combine crushed tortilla chips and butter. Press onto the bottom of a greased 9-in. springform pan.

~In a large bowl, beat the cream cheese, mayonnaise, taco seasoning, and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the chicken, cheese blend, and onions. Pour over crust.

~Place pan on a baking sheet. Bake for 60-70 minutes or until center is almost set.

Gently spread sour cream over the top. Bake 10 minutes longer or until set. Cool on a wire rack for 10 minutes.

~Carefully run a knife around edge of pan to loosen. Cool 1 hour longer.
Refrigerate for 8 hours or overnight.

~Just before serving, remove sides of pan. Garnish with corn, avocado, tomato, and olives.

~Serve with salsa and tortilla chips, if desired.

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