1 1/3 cups finely crushed tortilla chips
1/4 cup butter, melted
24 ounces cream cheese, softened
4 large eggs
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
3 tablespoons minced scallions
1 1/2 cups shredded cooked chicken*
4 roasted green chiles, skins and seeds
removed, chopped, or 2 (4 ounce) cans
chopped green chiles, drained
1 1/2 cup shredded Monterey Jack cheese
1 (16 ounce) carton sour cream
1 teaspoon seasoned salt
Garnish: minced scallions
* Make sure the chicken is finely shredded.
Combine tortilla chips and butter; press on bottom and 1 inch up sides of a
9-inch springform pan. Set aside.
Beat cream cheese at high speed of electric mixer until light and fluffy; add
eggs, 1 at a time, beating well after each addition.
Stir in chili powder and next 3 ingredients.
Pour half of cream cheese mixture into prepared pan. Sprinkle with chicken,
chiles and cheese; carefully pour remaining cream cheese mixture on top.
Bake at 350 degrees F for 10 minutes; reduce heat to 300
degrees F, and bake an additional hour or until set.
Cool completely on a wire rack.
Combine sour cream and seasoned salt, stirring well; spread evenly on top of
cheesecake. Cover and chill at least 8 hours. Garnish.
Serve with picanté sauce, if desired.