Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cup finely crushed tortilla chips
1/4 cup butter, melted
19 ounces cream cheese, softened
10 ounces Monterey Jack Cheese with Peppers
4 ounces chopped green chilies, drained
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup finely chopped yellow bell pepper
1/2 cup finely chopped red bell peppers
1/2 cup finely chopped green bell peppers
1/2 cup finely chopped green onions
1 medium tomato, chopped
2 tablespoons finely chopped black olives
2 bunches chopped fresh cilantro
1. Preheat oven to 325°.
2. Combine the tortilla chips and butter; press onto the bottom of a lightly
greased 9 inch springform pan. Bake for 15 minutes. Cool on a wire rack.
3. e, green chilies and cayenne. Pour this mixture on top of the cooled
crust mixture and bake for 30 minutes. cool on a wire rack for 10 minutes.
Gently run a knife around the edge of the springform pan to release the
sides and allow to cool completely. Remove the outer part of the pan but
leave on the pan’s bottom. Place on a bed of fresh cilantro and decorate
with sour cream, peppers, onions, tomato, black olives and cilantro,
alternating colors as desired. Serve cut in small pie wedges.