Green Chile Cheesecake With Papaya Salsa Wilson Recipes

GREEN CHILE CHEESECAKE WITH PAPAYA SALSA WILSON

Steps:

• Preheat oven to 325°F.
• Make crust:
• Melt butter and in a bowl stir together with cornmeal and water. Press mixture onto bottom of a 10-inch springform pan.
• Make filling:
• Roast and peel chiles and cut off tops. Discard seeds and ribs and finely chop chiles. In a food processor blend sour cream and eggs. Add cream cheese and butter and blend until smooth. Transfer mixture to a bowl and stir in chiles, cheeses, dill, cilantro, and salt to taste. Pour filling over crust and bake in middle of oven 45 minutes, or until center is just set. Cool cheesecake completely in pan on a rack.
• Make salsa:
• Peel and seed papaya and coarsely chop (you will have about 1 cup). Mince garlic. In a bowl stir together papaya, garlic, onion, bell pepper, cilantro, vinegar, and salt and pepper to taste.
• Serve cheesecake with salsa.

SALSA CHEESECAKE

Steps:

• In a small bowl, beat cream cheese and Monterey Jack cheese until light and fluffy. Beat in 1 cup sour cream just until combined. Add eggs; beat on low speed just until combined. Stir in the salsa and chilies. , Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 40-45 minutes or until center is almost set., Remove from the oven; immediately spread with remaining sour cream. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for at least 5 hours or overnight., To serve, remove sides of pan. Garnish with guacamole and diced tomato. Serve with tortilla chips or crackers. Refrigerate leftovers.

CITRUS-FLAVORED BEAN CHILI WITH PAPAYA

Steps:

• Combine black beans, pinto beans, papaya, water, 1/2 cup red onion, orange juice, green onions, green chiles, salsa, Cajun seasoning, Italian seasoning, garlic powder, and orange zest in a pot over medium heat; heat to almost boiling. Reduce heat and simmer for 10 to 15 minutes.
• Gently toss remaining 1/4 cup red onion, avocado, and cilantro in a bowl; don't mash the avocado.
• Ladle chili into 4 bowls and sprinkle with mixed topping.

GREEN CHILE CHEESECAKE

Steps:

• Heat oven to 325°F. In medium bowl, combine bread crumbs, Parmesan cheese and chili powder; mix well. Stir in melted butter. Pat in bottom and 1 inch up sides of ungreased 9-inch springform pan. Set aside.
• Heat oil in medium skillet over medium heat until hot. Add onion; stir to coat. Add lime juice; cook 4 to 5 minutes or until onion has softened, stirring frequently.
• Add garlic; cook and stir 30 to 60 seconds or until fragrant. Remove from heat. Add corn, chiles, cumin, salt and hot pepper sauce; mix well. Set aside.
• Beat cream cheese in large bowl on medium speed until fluffy. Beat in sour cream. Reduce speed to low; beat in eggs one at a time, scraping down sides of bowl after each addition. Stir in Monterey Jack cheese. Stir in chile mixture. Pour into crust-lined pan.
• Bake at 325°F. for 55 to 65 minutes or just until center of cheesecake is set. Cool cheesecake in pan on wire rack for 1 hour. Cover; refrigerate at least 3 hours before serving.
• Just before serving, run knife around edge of cheesecake to loosen; remove sides of pan. Arrange halved tomatoes around edge of cheesecake. Serve with crackers.

PAPAYA AND GREEN CHILI SALSA

Steps:

• Combine vinegar, honey, and garlic in medium bowl.
• Add papaya, chilies, onions, cilantro, and cayenne pepper; toss and chill.
• Serve with corn chips.

GREEN CHILE CHEESECAKE

Steps:

• Heat oven to 325°F In medium bowl, combine bread crumbs, Parmesan cheese and chili powder, mix well. Stir in melted butter. pat in bottom and 1 inch up sides of ungreased 9 inch springform pan. Set aside.
• Heat oil in medium skillet over medium heat until hot. Add onion, stir to coat. Add lime juice, cook 4 to 5 minutes or until onion has softened, stirring frequently.
• Add garlic, cook and stir 30 to 60 seconds or until fragrant. Remove from heat. Add corn, chiles, cumin salt and hot pepper sauce. Mix well. set aside.
• Beat cream cheese in large bowl on medium speed until fluffy. Beat in sour cream. Reduce speed to low, beat in eggs one at a time, scraping down sides of bowl after each addition. Stir in Monterey jack cheese. Stir in chile mixture. Pour in crust lined pan.
• Bake at 325 F for 55 to 65 minutes or just until center of cheesecake is set. Cool cheesecakein pan on wire rack for 1 hour. Cover, refrigerate at least 3 hours before serving.
• Just before serving, run knife around adge of cheesecake to loosen, remove sides of pan. Arrange halved tomatoes around edge of cheesecake. Serve with crackers.

GREEN PAPAYA SALSA

Steps:

• Combine papaya, tomato, onion, jalapeno, orange juice and lime juice in a skillet. Gently warm over medium heat.
• When the relish is warm, remove from heat and add cilantro, mint and salt.