Combined the crumbled tortilla chips, butter or oil, chili powder, garlic powder and cumin; mix well. Butter a 9 inch springform pan and pat the crumb mixture over the bottom of the pan, making sure it is firmly packed. Chill until firm.
Preheat the oven to 325 degrees F. In a food processor combine, cream cheese, cheddar cheese, and sour cream until well blended. Add eggs one at a time until well combined. Add flour, salt, pepper, and chili powder. Transfer to a mixing bowl and fold in chopped cilantro and jalapeno. Spoon mixture into crumb crust. Making sure that the mixture is evenly distributed.
Bake for 1 hour or until the center barely trembles when cake is gently shaken. Cool and refrigerated for at least 8 hours or up to 24 before serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.