Estimated Nutrition (whole recipe, rough)
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Corn Chip | 1/2 cup kernels (82g) | 77 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 ½ Cups finely crushed corn chips
- 2 ¾ Cups shredded Monterey Jack cheese with peppers, divided
- 2 Tbsp LAND O LAKES Butter, melted
- 2 packages cream cheese, softened
- 2 large eggs
- 1 garlic clove, pressed
- 1 tsp ground cumin
- ¼ tsp salt
- ¼ tsp ground red pepper
- 3 large CALIFORNIA AVOCADOS, peeled, sliced, and divided
- 1 (8-ounce) container sour cream
- REYNOLDS Crystal Clear Plastic Wrap
- 1 small red bell pepper, chopped
- Large corn chips
- =
Directions
Combine crushed corn chips, 1/4 cup shredded cheese, and butter; press in the bottom and up sides of a lightly greased 9-inch springform pan.
Bake at 325° for 10 minutes.
Cool on a wire rack.
Beat cream cheese at medium speed with an electric mixer 3 minutes or until light and fluffy
Add eggs, 1 at a time, beating well after each addition.
Stir in remaining 2 1/2 cups shredded cheese, garlic, and next 3 ingredients.
Spread half of mixture in prepared pan.
Arrange 1 sliced avocado over top, and spread with remaining cream cheese mixture.
Bake cheesecake at 325° for 30 minutes.
Cool 10 minutes on a wire rack.
Gently run a knife around sides of pan.
Cool completely.
Spread sour cream evenly over top; cover with plastic wrap, and chill 8 hours.
Arrange chopped bell pepper and remaining sliced avocado on top.
Serve with corn chips.