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