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Baked Chile Cheese Spread
Baked Chile Cheese Spread

Baked Chile Cheese Spread

2 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 Tbsp yellow cornmeal
1 Tbsp chili powder
3 pkg (8 oz. each) cream cheese, softened
2 large eggs
2 tsp garlic powder
1 &1/2 tsp. ground cumin
2 cans (4 oz. each) diced green chiles
1 cup sliced green onions, divided
1 (16 oz) jar mild salsa
2 cups shredded cheddar cheese, divided
2 large bags dip style corn chips
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Let's Make It
1
Preheat oven to 325°F. Grease bottom and sides of 9-inch springform pan. Combine cornmeal and chili powder; sprinkle over bottom and sides of prepared pan.
2
Beat cream cheese, eggs, garlic powder and cumin in large bowl until smooth. Stir in chiles and 1/2 cup green onion. Pour half of batter into pan. Spoon 1 cup salsa over batter. Sprinkle 1 1/2 cups cheddar cheese over salsa. Spread remaining batter over cheese.
3
Bake for 55 to 60 minutes or until edges are set but center still moves slightly. Cool completely on wire rack or in refrigerator; remove side of springform pan. Spread remaining salsa on top; sprinkle with remaining cheese and green onion. Serve with corn chips.
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