Baked Chile Cheese Spread
2 tablespoons ALBERS Yellow Corn Meal
1 tablespoon chili powder
3 (8-ounce) packages cream cheese softened
2 large eggs
2 teaspoons garlic powder
1 1/2 teaspoons ground cumin
2 (4-ounce) cans ORTEGA® Diced Green Chiles
1 cup (about 8) sliced green onions, divided use
1 (16-ounce) jar ORTEGA Mild Salsa, or any flavor - divided use
2 cups (8-ounces) shredded cheddar cheese, divided use
Garnish: tortilla chips, assorted crackers and/or sliced baguette
PREHEAT oven to 325° F. Heavily grease bottom and side of 9-inch
springform pan. Combine corn meal and chili powder; sprinkle over bottom
and side of prepared pan.
BEAT cream cheese, eggs, garlic powder, and cumin in large mixer bowl
until smooth; stir in chiles and 1/2 cup green onion. Pour half of
batter into pan. Spoon 1 cup salsa over top of batter; sprinkle 1 1/2
cups cheddar cheese over salsa. Spread remaining batter over top of
cheese.
BAKE for 55 to 60 minutes or until edges are set but center still moves
slightly. Cool completely in pan on wire rack; remove side of springform
pan. Spread remaining salsa over top; sprinkle with remaining cheese and
green onion. Serve with tortilla chips.
Makes 24 appetizer servings.
~Angelique~
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