Houston Restaurants & Food

Source: Bennie Ferrell Catering

Cheesecake Ingredients

• 2 teaspoons cornmeal
• 3 (8oz) packages cream cheese, softened
• 1 envelope taco seasoning
• ½ cup sour cream
• ½ cup salsa
• 2 eggs, lightly beaten
• 1 cup shredded Monterey Jack Pepper cheese
• 4 ounces chopped green chilies, drained
• ½ cup chopped ripe olives

Topping Ingredients

1 cup sour cream
¼ Cups Sliced Black Olives
¼ cup Sliced Green onion
¼ cup cherry tomatoes cut in half
1 Jalapeno pepper sliced

Directions

1. Sprinkle bottom of greased 9-inch spring form pan with cornmeal; set aside.
2. In mixing bowl, beat cream cheese until smooth.
3. Add the taco seasoning, sour cream, and salsa.
4. Stir in the eggs pepper jack cheese and chilies.
5. Fold in olives.
6. Pour over cornmeal.
7. Place pan on a baking sheet.
8. Bake at 350 degrees for 30-35 minutes or until center is almost set.
9. Cool on wire rack for about 10 minutes.
10. Carefully run a knife around edge of pan to loosen.
11. Cool for 1 hour.  (Note:  top of cheesecake may crack.)
12. Refrigerate overnight.
13. Remove sides of pan.
14. Frost top and sided of cheesecake with sour cream.
15. Arrange olives, onions, tomatoes and jalapeño slices on top in a circular motion.
16. Serve with tortilla chips, corn chips or assorted crackers.