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Baked Chile Cheese Spread
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Baked Chile Cheese Spread

2 Hours
2 Hr Cook
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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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.
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