• Cooking Time:
  • Servings:
  • Preparation Time:



  • 2/3 C finely crushed tortilla chips, any flavor
  • 2 T margarine, melted
  • 1 C cottage cheese
  • (3) 8 oz. packages of cream cheese
  • 4 eggs
  • 10 oz. shredded sharp cheddar cheese
  • (1) 8 oz. container of sour cream
  • (1) 4 oz. can chopped green chiles, ortega or jalapeno
  • 1 tsp Knorr Suiza or chicken consomme (base)
  • 1 C chopped tomatoes
  • 1/2 C green onions, finely chopped
  • 1/2 C sliced pitted ripe olives
  • 1 - 2 avocadoes, sliced, put a few drops of lemon on them to
  • prevent
  • browning.


  • Combine the tortilla chips and margarine and press the mixture onto the bottom of a 9" spring
  • pan.
  • Bake for 15 minutes.
  • Place the cottage cheese in a blender, food processor or mixer and beat until smooth.
  • Combine the cottage cheese and cream cheese,
  • mixing a medium speed until well blended.
  • Add the eggs, one at a time and mix between additions.
  • Blend in the cheddar cheese and chiles.
  • Pour the mixture over the baked crust.
  • Return the pan to the oven and bake for 1 hour at 325F.
  • Combine the sour cream or option and Knorr or chicken consomme and mix thoroughly.
  • Spread the mixture over the hot cheesecake;
  • return to the oven and continue baking for another 10 minutes.
  • Remove from the oven and let cool slightly. Loosen the cake from the rim of the pan; cool completely before removing the rim.
  • Refrigerate the cheesecake until ready to serve.
  • Top with the tomatoes, chives, olives and avocadoes.
  • I put the olives in the middle and arrange the avocado slices, tomatoes and chives in a pinwheel fashion, but be creative and do
  • whatever suits your fancy.

Categories: Appetizer 
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