Title: Mexican Appetizer Cheesecake
Categories: Appetizer Mexican
Yield: 1 Servings

3	pk	Cream cheese; (8 oz)
2	tb	Chicken flavor instant bouillon
1 1/2	ts	Chili powder
1/2	ts	Hot pepper sauce; (1/2 to 1)
2		Eggs; beaten
1/2	c	Hot water
1	c	Finely chopped cooked chicken
1	cn	Chopped green chilis; (4 oz)
		Also:
		Salsa; shredded cheese
		Sliced green onions; sour cream,
		; tortilla
		Chips
		Heat oven to 350.
		Beat together: cream cheese; bouillon, chili
		Powder; hot pepper sauce,
		; beat
		Till smooth.
		Add eggs and hot water; stirring well.
		Stir in chicken and chilis.
		Pour in pammed 9 inch springform pan, bake 40-50

in. min : cool 15 min; loosen from pan : sides; and lift off pan : ; sides. : top with salsa; shredded : -cheese : chopped green onions; and a : -dollop of : ; sour : cream in the center. 1 serve warm or cold (warm is : -best) with : ; tortilla : chips : refrigerate leftovers.

NOTES : Note Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

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