Tuesday, July 14, 2009

Mexican torte recipe

(Half the recipe to make 2 small 4"springform pans)

5 cups cruched tortilla chips
6 Tblsp butter melted
16 oz sour cream
1 cup quacamole
2 cups salsa
2- 8oz cream cheese
16 oz shredded Mexican 4 blend cheese
4 oz jalapeno peppers in can, drained
2 eggs

       Process tortilla chip until fine - should be 2 1/2 cups.  Add melted butter. Pat crushed chips into bottom of springform pans and 1" up the sides.  Place in 350 degree oven for 10 minutes.  Cool
         In food processor, combine cream cheese, eggs and jalapenos.  Gradually add shredded cheese until blended.  Spoon mixture into crusts and smooth evenly.  Bake for 45 minutes until very golden on top.
       Stir sour cream and pour it immediately over the torte after coming out of the oven.  Chill in fridge for a few hours or over night- cover with plastic wrap after cool.  Will keep in fridge for 1-2 weeks.  They'll freeze well,too.  Top with guacamole and salsa and serve with tortilla chips.

***The flavor is better if made a day before serving; the jalapenos come to life :)***

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