Chili Cheesecake Recipes

Steps:

• Stir together breadcrumbs and 1/4 cup of shredded cheese, sprinkle on the bottom of a buttered 9" springform pan.
• Beat cream cheese at medium speed with an electric mixer about 4 minutes; add half of ham, the 10 oz.
• of sharp cheddar cheese and next six ingredients.
• Beat at low speed till well blended.
• Pour half of the cream cheese mixture in pan and top with remaining ham.
• Pour remaining cheese mixture over ham.
• Bake at 325 degrees for 1 hour or until center is set.
• Let stand for 30 minutes.
• Gently run a knife around the edge of the cheesecake and release sides of pan.
• Serve at room temperature with crackers.

Steps:

• Preheat oven to 325º.
• Combine the crushed tortillas and melted butter in a small bowl and press into bottom of a 9-inch springform pan.
• Bake 15 minutes, remove from oven and leave oven on.
• In a large bowl, combine the cream cheese and eggs. Add green chilies, jalapeno, and cheeses.
• Pour over tortilla crust and put back in the oven and bake for 30 minutes. Being careful not to overcook.
• Remove from oven and cool in the pan for 5 minutes.
• Run a knife carefully around the edge of the cheesecake and remove the side of the pan.
• Spread sour cream over the top and decorate with garnishes.
• Serve with tortilla chips.

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of water to a boil. Add some salt and then the macaroni. Cook to al dente according to the package directions. Drain and hold until the cheese sauce is ready.
• Heat the oil in a medium pot over medium heat. Add the red onions and cook, covered, until soft, a couple of minutes. Add the garlic and bell peppers and cook an additional 2 to 5 minutes, being careful not to burn the garlic. Add the ground beef and sprinkle with salt and pepper; cook until browned, stirring to break up the beef into small pieces. Add the chili powder, cumin, paprika and oregano, and cook until the spices are fragrant. Add the beans and their liquid, the tomatoes and their juices, and the tomato paste; simmer for 5 to 10 minutes.
• In a separate saucepot, melt the butter over low heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk, raise the heat to high, and bring the mixture to a boil; cook, whisking, until thickened. Removing from the heat and whisk in the cream cheese, Cheddar, mustard, Worcestershire and some salt and pepper. Pour the pasta into the cheese sauce and stir to combine.
• Mix the chili into the macaroni and cheese. Transfer to a serving bowl and top with additional Cheddar and the green onions. Serve with corn chips.

Steps:

• Preheat oven to 325°F.
• Make crust:
• Melt butter and in a bowl stir together with cornmeal and water. Press mixture onto bottom of a 10-inch springform pan.
• Make filling:
• Roast and peel chiles and cut off tops. Discard seeds and ribs and finely chop chiles. In a food processor blend sour cream and eggs. Add cream cheese and butter and blend until smooth. Transfer mixture to a bowl and stir in chiles, cheeses, dill, cilantro, and salt to taste. Pour filling over crust and bake in middle of oven 45 minutes, or until center is just set. Cool cheesecake completely in pan on a rack.
• Make salsa:
• Peel and seed papaya and coarsely chop (you will have about 1 cup). Mince garlic. In a bowl stir together papaya, garlic, onion, bell pepper, cilantro, vinegar, and salt and pepper to taste.
• Serve cheesecake with salsa.

Steps:

• Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve with spicy nacho tortilla chips.

Steps:

• In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.