1 cup toasted corn checks cereal crumbs
1 tablespoon butter, melted
1 tablespoon olive oil
2 (8 ounce) packages, reduced fat cream cheese
1/3 cup nonfat sour cream
2 egg whites
1 teaspoon minced garlic
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 cup shredded reduced-fat sharp cheddar cheese
2 (4 ounce) cans chopped gream chilies, drained
1 bunch green onions,chopped
1/2 cup chopped onion
2 cups salsa, divided
Preheat oven to 350 degrees. Coat 9-inch spring form pan with nonstick cooking spray. In spring form pan, mix together cereal crumbs, butter, and oil, press into bottom of prepared pan. In mixing bowl, mix together cream cheese, sour cream, egg and egg whites until creamy. Add garlic, chili powder and cumin, mixing well. Fold in Cheddar cheese, green chilies, green onions, and onion. Carefully spread half mixture over crust, top with 1 cup salsa, and cover with remaining cream cheese mixture; do not mix. Bake 50-60 minutes or until mixture is set. Remove from oven, let cool in pan 10 minutes. Run knife around inside edge to loosen, remove sides from pan. Cool to room temp before refrigerating. When ready to serve, remove from refrigerator and top with remaining 1 cup salsa and serve with favorite crackers!
This recipe is from Holly Clegg’s Too Hot in the Kitchen cookbook!