A finalist in the 2002 Ortega® “Create
a Fiesta, Win a Siesta!” Contest, this dish was submitted
by Lisa Carr of Cedaredge, Colorado. This spread is a delightful
blend of chiles, salsa, cream cheese, cheddar cheese and green
onions for a delicious and mildly spicy dip. Served with tortilla
chips, it's guaranteed to be a hit at any family gathering.
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.
Recipe is
the property of Nestlé® & Meals.com, used with permission.
