1 2/3 cups finely crushed tortilla chips
¼ cup butter or margarine
3-8 oz. pkgs. cream cheese, softened
4 large eggs
½ cup mayonnaise
1 oz. to 1.25 oz. pkg. taco seasoning mix
2 tbsp. flour
1½ cups canned chicken, drained and chopped (about 3-5oz. cans)
1½ cups shredded Colby Jack cheese
8 oz. Mrs. Gerry’s Southwestern Dip
2 pints of Mrs. Gerry’s Fiesta Black Bean Salad, drained
Preheat oven at 325 deg F. Combine crushed chips and butter; mix well and press firmly into 8 to 10-inch spring form pan. With electric mixer, beat cream cheese. Add eggs, one at a time, mixing after each one. Add mayonnaise, taco mix and flour. Beat until smooth. Stir in chicken and cheese. Pour into pan. Bake at 325?F for about 55 minutes for a 10-inch pan; bake for about 1 hour and 20 minutes for an 8-inch pan. Cheesecake is done when it no longer jiggles in center. Remove from oven and spread with Southwestern Dip. Return to oven and bake 10 minutes more. Cool to room temperature. Refrigerate overnight. Serve chilled with tortilla chips or crackers and drained Mrs. Gerry’s Fiesta Black Bean as a topping. Makes 16 to 20 appetizer servings.
NOTE: For more “heat”, stir in 1 to 2 tbsp. very finely chopped Jalapeno peppers when adding the cheese and chicken.
