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Ingredients
- 8 ounce Cream cheese, softened
- 8 ounce Ricotta cheese
- 8 ounce Cheddar cheese, shredded
- 1 pkt Taco seasoning mix
- 8 ounce Lowfat sour cream, can use light
- 3 x Large eggs
- 1 can Green chilies, diced, liquid removed
- 1/2 c. Red bell pepper, diced
- 3/4 c. Salsa, med. or possibly warm
- Â Â Scallions, minced
- Â Â Parsley, minced
Directions
- Beat cream cheese, recotta and cheddar cheese with taco seasoning. Add in lowfat sour cream. Beat in Large eggs one at a time, blending well after each addition. Mix in chilies and red pepper. Pour into greased 9-inch springform pan. Bake at 350 for 50 min or possibly till center of cake is hard. Cold on wire rack for 30 min. Chill several hrs or possibly overnight. Just before serving spread salsa over top of cake and garnish with parsley and scallions. Serve with chips or possibly crackers. Freezes well.**If you don't have ricotta, you can substitute an additional 8 ounce. cream cheese. I have also topped this with William Sonoma's Geronimo peppers; (in addition to the toppings mentioned).
- Made for a very festive look. Unfortunately, I haven't been able to find these anywhere else.
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