This is a great dish for a party buffet—it has the consistency of a soft cheesecake, so it can spread or be “dipped” with a sturdy chip. There are lots of variations that you can make with this—change the garnishes—diced red onion, cilantro leaves, chopped chives, or green olives would all be good. And you can make this ahead of time—just be sure it is at room temperature when you spread the sour cream and garnishes on it to serve.
Six-Layer Green Chili Cheese Spread
Serves 12
Ingredients:
1-½ cups crushed tortilla chips
3 tablespoons butter, melted
2 8-ounce packages cream cheese, softened
2 eggs
1 4-ounce can diced green chilies, drained
2 fresh jalapeno peppers, seeded and finely chopped
1 teaspoon (or more to taste) hot sauce (I use Louisiana Hot Sauce)
8 ounces Colby jack cheese, grated
¼ cup sour cream
1 tomato, seeded and diced
3 green onions, thinly sliced
10 black olives, pitted and diced
Crackers or tortilla scoops or chips for serving
Preparation:
Preheat the oven to 325 degrees. In a small bowl, stir together the crushed tortilla chips and the butter. In a 9-inch springform pan, press the chip mixture on the bottom to form a crust. Bake for 15 minutes, remove from the oven and cool slightly.
Meanwhile, in a large mixing bowl, blend together the cream cheese and the eggs. Add the green chilies, jalapeno peppers, hot sauce and cheese and blend again until well combined. Pour the mixture on top of the cooled tortilla crust and smooth the top. Bake on the middle rack of the oven for 30 minutes. Remove from the oven and cool for at least 5 minutes before continuing.
To serve, spread the sour cream over the top (like icing), and sprinkle with layers of tomato, green onions and black olives. Serve with crackers or chips.
