Ingredients:
2 tablespoons yellow cornmeal
1 tablespoon chili powder
3 (24 ounce) packages cream cheese, softened
2 large eggs
2 teaspoons garlic powder
1 1/2 teaspoons ground cumin
2 (8 ounce) cans diced green chilies
1 cup sliced green onions, divided ( about 8)
1 jar salsa, divided ( Mild, or any flavor)
2 cups shredded cheddar cheese, divided
sliced black olives
sour cream
tortilla chips or assorted crackers or sliced baguette
Directions:
Preheat oven to 325F F.
Heavily spray bottom and side of 9-inch springform pan with non stick cooking spray.
Combine corn meal and chili powder; sprinkle over bottom and side of prepared pan.
Beat cream cheese, eggs, garlic powder, and cumin in large mixer bowl until smooth; stir in chiles and 1/2 cup green onion.
Pour half of batter into pan.
Spoon 1 cup salsa over top of batter; sprinkle 1 1/2 cups cheddar cheese over salsa.
Spread remaining batter over top of cheese.
Bake for 55 to 60 minutes or until edges are set but center still moves slightly.
Cool completely in pan on wire rack; remove side of springform pan.
Spread remaining salsa over top; sprinkle with remaining cheese and green onion.
If desired garnish with black olives and sour cream.
Serve with tortilla chips, crackers, or sliced baguette.
Servings: 24
Time preparation: 15 min.
Time total: 70 min.