• 8 ounces Cream cheese, softened
• 8 ounces Ricotta cheese
• 8 ounces Cheddar cheese, shredded
• 1 package Taco seasoning mix
• 8 ounces Sour cream
• 3 Eggs
• 1 can Green chilies, diced and drained
• 1/2 cup Red bell pepper, diced
• TOPPING:
• 3/4 cup Salsa medium or hot
• Scallions, chopped
• Cilantro, chopped

1. Beat cream cheese, ricotta and cheddar cheese with taco seasoning. Add sour cream. Beat in eggs one at a time, blending well after each addition. Fold in chilies and red pepper.
2. Pour into greased 9 inch springform pan. Bake at 350º for 50 minutes or until center of cake is firm. Cool on wire rack for 30 minutes. Refrigerate several hours or overnight.
3. Just before serving spread salsa over top of cake and garnish with parsley and scallions. Serve with chips or crackers. Freezes well.

Note: If you do not have ricotta, you can substitute an additional 8 oz. cream cheese. Bean's Notes: I add chopped jalapenos and cumin to the above mixture. I also like a simple pico de gallo with tons of fresh cilantro to top it off!