ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Firecracker Chile Cheese Pie

Misc.
recipelink.com Chat Room Recipe Swap - 2001-01-29
From: Sara,.MN

I found this recipe in a magazine at Christmas. My family really enjoyed it. It makes a large amount.

Firecracker Chile Cheese Pie
Serving Size : 10

1 cup crushed tortilla chips
3 tablespoons melted butter
16 ounces cream cheese
2 eggs
1 4 ounce can chopped gr. chilies
2 fresh jalapenos, minced
4 ounces Colby cheese, shredded
4 ounces Monterey jack cheese, shredded
1/4 cup sour cream

Mix the crushed tortilla chips and melted butter in a bowl. Press over the bottom of a 9" springform pan. Bake at 325 for 15 minutes. Beat the cream cheese and eggs in a mixing bowl. Mix in the green chilies, jalapenos, Colby cheese and Monterey jack cheese. Pour over the baked layer. Bake at 325 for exactly 30 minutes. Cool 5 minutes. Place on a serving plate. Loosen the side of the pan with a knife and remove. Spread the sour cream over the pie. Garnish with green onions, tomatoes and olives. Serve with additional chips.
MsgID: 313103
Shared by: Chat Room
In reply to: Recipe: Assorted Recipes (8)
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Recipe: Assorted Recipes (8)
  Chat Room
2 Recipe: Rye Rounds
  Chat Room
3 Recipe: Firecracker Chile Cheese Pie
  Chat Room
4 Recipe: Meat and Cheese Cocktail Rounds
  Chat Room
5 Recipe: Sourdough Starter
  Chat Room
6 Recipe: Play Dough
  Chat Room
7 Recipe: Bill's Best Hushpuppies
  Chat Room
8 Recipe: Chicken Log
  Chat Room
9 Recipe: Party Salmon Loaf
  Chat Room
ADVERTISEMENT
Random Recipes
  • Korean Stir Fry Chicken
  • KOREAN STIR FRY CHICKEN 2 cups thinly sliced broiler-fryer chicken (1 whole chicken breast and 2 thighs, skinned, boned) 1/2 teaspoon ginger 1/2 teaspoon salt 3-1/2 tablespoons soy sauce, divided 2 tablespoons peanut...
  • Key Lime Baked Snapper
  • KEY LIME BAKED SNAPPER 1 1/2 pounds red snapper fillets, or other firm white fish 2 tablespoons Key lime juice 1 tablespoon melted butter 1 1/2 teaspoons grated lime peel Salt and coarsely ground pepper to taste Pinch...
ADVERTISEMENT
  • BBQ Bourbon Baby Back Ribs (blender)
  • BBQ BOURBON BABY BACK RIBS 1 cup bourbon 1 small onion, chopped 1 tsp. red pepper flakes 1 tsp. lemon zest, minced 1/2 cup espresso 1/4 cup cider vinegar 2 tbsp. Worcestershire sauce 4 to 5 dashes hot sauce 1/...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Firecracker Chile Cheese Pie
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!