Emeril’s Southwest Cheesecake with Chicken
This is best made a day in advance and chilled in the refrigerator for the flavors to blend. Bring to room temperature before serving. The salsa and pesto also can be made up to 24 hours in advance and keep covered in the refrigerator.
1 cup finely crushed tortilla chips [about half of a 13 1/2-ounce bag tortilla chips]
4 tablespoons unsalted butter, melted
3 tablespoons olive oil
3/4 cup chopped red bell peppers
3/4cup chopped yellow bell pepper
1 cup diced onion
1/4 cup minced jalapenos
1 tablespoon minced garlic
2 tablespoons plus 2 1/2 teaspoons Emeril’s Southwest Essence
1 tablespoon plus 1/4 teaspoon salt
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch dice
2 pounds cream cheese, at room temperature
4 ounces sour cream
5 large eggs
6 ounces grated cheddar cheese
1/2 cup grated Manchego cheese or Parmesan
Preheat the oven to 325°F
Combine the chips and butter in a small bowl and mix to blend. Press the mixture into the bottom and slightly up the sides of a 10-inch springform pan. Set aside.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the bell peppers, onions, jalapenos, 1 teaspoon of the Southwest Essence, and 1/4 teaspoon salt. Cook, stirring, until the vegetables are soft, 4 to 6 minutes. Add the garlic and cook until fragrant, 30 seconds. Remove from the heat and set aside to cool.
Season the chicken with 1 1/2 teaspoons of the Southwest Essence.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, for 2 to 3 minutes. Remove from the heat and let cool.
Combine the cream cheese, sour cream, and eggs in a large mixing bowl and beat with an electric mixer until very smooth. Using a rubber spatula, fold in the vegetables, chicken, grated cheeses, remaining 2 tablespoons Southwest Essence, and remaining tablespoon salt. Pour the mixture into the prepared springform pan and bake until the center has set, about 1 hour.
Remove from the oven and cool on a wire rack. When cool, transfer to the refrigerator to chill thoroughly before serving.
Makes 16 servings.
1 1/2 pounds ripe plum tomatoes, cored and coarsely chopped, (or one 28-ounce can whole tomatoes, drained)
1/2 cup chopped red or yellow onions
1/4 cup packed, fresh cilantro leaves
2 tablespoons fresh lime juice
1 teaspoon minced garlic
3/4 teaspoon salt
Combine all the ingredients in a food processor and pulse until slightly chunky. Transfer to a non-reactive bowl, cover tightly with plastic wrap, and refrigerate until ready to use.
Salsa can be made up to 24 hours in advance and kept refrigerated.
2 cups tightly packed fresh cilantro leaves
1/4 cup lightly toasted pumpkin seeds or pine nuts
1 teaspoon minced garlic
1/4 cup grated Manchego cheese or Parmesan
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 cup extra virgin olive oil
Combine the cilantro, pumpkin seeds, and garlic in a food processor or blender and puree on high speed. Add the cheese, pepper, and salt and process to combine, scraping down the sides of the bowl as necessary.
With the machine running, add the olive oil through the feed tube and blend until smooth.
MEXICAN CHICKEN CHEESECAKE
1 1/2 c finely crushed tortilla chips
1/4 c butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 T Worcestershire sauce
1 t chili powder
1/4 t salt
2 (4.5-ounce) cans diced green chilies
1/4 c minced green onions
2 c cooked chicken
2 c shredded Monterey Jack cheese
1 (16-ounce) container sour cream
1 (3-ounce) can sliced black olives
Directions: Combine crushed tortilla chips and butter; press into the bottom and slightly up the sides, of a 9-inch springform pan. Set aside. Beat cream cheese with an electric mixer and add eggs, Worcestershire sauce, chili powder and salt, beating to combine. Stir in green chilies and green onions. Pour half cream cheese mixture into prepared pan. Sprinkle with chicken and cheese; pour remaining cream cheese mixture on top. Bake at 300°F for one hour. Remove from oven and spread with sour cream. Increase oven temperature to 350°F and bake cheesecake for an additional ten minutes. Remove from oven and cool completely in pan. Run a sharp knife around the inside edge of pan after cooled. Cover and chill in refrigerator. Garnish with black olives. Serve with salsa and chips. Yield 1 (9-inch) cheesecake. *May warm slightly in the microwave or serve at room temperature.