50+ Friends Club Cookbook -- Appetizers and Snacks -- Mexican Appetizer Cheesecake

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Mexican Appetizer Cheesecake

From the Kitchen of: Pepper
Source: Gina from Kitchen Chat

2	tsp	Chicken flavored instant bouillon
1/2	C	Hot water
24	oz	Cream cheese, softened
1 1/2	tsp	Chili powder
1	tsp	Hot pepper sauce
2		Eggs
1	can	Finely chopped chicken or leftover minced turkey or chicken
4	oz can	Chopped green chilies, well drained
		Salsa
		Shredded cheese
		Diced green onions
		Tortilla chips

Preheat oven to 325°.
Dissolve bouillon in water. Set aside.
In bowl, beat cheese, chili powder and hot pepper sauce until smooth. Add eggs. Mix well. Add bouillon liquid, beating until smooth. Stir in chicken and chilies.
Pour into cake or quiche pan which has been sprayed with pam. Bake for 30 minutes or until set. Cool.
Carefully run knife around edge of pan. Turn onto serving plate.
Top with salsa, grated cheese and green onions. Serve warm or chilled, with tortilla chips. Refrigerate leftovers.