Ingredients
-
-
1 teaspoon butter
-
1/4 cup crushed tortilla chips
-
-
2 (8 ounce) packages cream cheese (room temp.)
-
1 cup ricotta cheese
-
1 (1 1/4 ounce) envelope taco seasoning
-
1/4 cup salsa
-
2 -4 chipotle chiles in adobo, diced and seeds removed for less heat
-
1/4 cup sliced scallion
-
1/2 cup sour cream
-
-
2 tablespoons adobo sauce
-
3 eggs
-
1/2 cup shredded cheddar cheese
-
1 cup grated monterey jack pepper cheese
Instructions
- Butter spring form pan, coat with tortilla crumbs--set aside.
- Beat cream cheese, ricotta and jack cheese adding seasoning mix and adobo sauce beating in with electric mixer or in a food processor.
- Add eggs one at a time beating well after each addition.
- Separate batter in half--add salsa to one half and chipotles and scallions to the other half.
- Layer in spring pan.
- Bake at 325°F for 45 minutes.
- Spread sour cream sprinkle shredded cheese and bake 10 minutes.
- Cool in pan.
- Cover and wrap in plastic.
- Refrigerate 8 hours or overnight.
- Slide knife around edge of pan and remove to serve. Place on platter and garnish with toppings.
- Scoop with tortilla chips.