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Tex-Mex Cheese Cake

4 star rating
 

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Submitted by: mshivers60

 

This appetizer or side dish cheesecake combines cream cheese, sour cream, cheddar and Jack cheeses, with eggs, canned mushrooms and chilies.
 

Ingredients

  • 1/2 cup finely chopped onion
  • 1/2 teaspoon minced garlic
  • 2 tablespoons butter
  • 1 teaspoon Tex-Mex seasoning
  • 1 (8 oz.) pkg. cream cheese, softened
  • 1 cup sour cream
  • 6 large eggs
  • 8 oz. shredded cheddar cheese
  • 8 oz. shredded Colby-jack cheese
  • 1 (4 oz.) can sliced mushrooms, drained
  • 1 (4 oz.) can diced green chilies

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Method

Heat oven to 325 degrees. Spray bottom and sides of quiche pan with non-stick cooking spray. In a heavy 2-quart saucepan, saute onion and garlic in butter over medium heat until onions are clear, stirring often. Drain well. Set aside. In food processor or blender, blend seasoning, cream cheese, sour cream, and 2 of the eggs until smooth. Pour into large bowl. Beat in remaining eggs. Stir in onion mixture and remaining ingredients. Bake for 60-75 minutes until center is set. Cool for 30 minutes, or chill and bring just to room temperature before serving.

 

Notes: Rich and creamy, but definitely low in carbs. Great with any Mexican meal or brunch.

 

Number of Servings: Serves 8.

 

Submitted by: mshivers60 ()

 

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