Yield: 24 servings
2 T yellow cornmeal 1 1/2 tsp ground cumin
1 T chili powder 4 oz diced green chilis (more if you like, canned are OK)
3 pkg (8 oz each) cream cheese, softened 1 c sliced green onions
2 large eggs 16 oz salsa
2 tsp garlic powder 2 c (8 oz) shredded cheddar cheese
tortilla chips, crackers, and/or baguette slices

PREP:

  1. Soften cream cheese.
  2. Preheat oven to 325.
  3. Slice green onions.
  4. Dice chilis, or drain can if using canned.
  5. Heavily grease bottom and side of 9-inch springform pan.
  6. Wrap pan in single sheet of aluminum foil, large enough to cover all the way to the top. Fold back sides even with top.
  7. Set a full teapot to boil.
FINISH:
  1. Combine cornmeal and chili powder. Sprinkle over side and bottom of prepared pan.
  2. Beat cream cheese, eggs, garlic powder, and cumin in large mixer bowl until smooth.
  3. Stir in chilis and 1/2 cup green onions.
  4. Pour half of batter into pan. Spoon 1 cup salsa on top of batter; sprinkle 1-1/2 cups cheese over salsa. Spread remaining batter on top of cheese.
  5. Place pan into larger pan. Pour boiling water into larger pan until it reaches at least halfway up the side of springform pan.
  6. Bake for 55 to 60 minutes or until edges are set but center still moves slightly.
  7. Cool completely in pan on wire rack.
  8. To serve, remove side of springform pan. Spread remaining salsa on top; sprinkle with remaining cheese and green onions.