Mexican Cheesecake Appetizer
(Serves 12)

24 ounces cream cheese, softened
2 teaspoons instant chicken bouillon granules
1 1/2 teaspoons chili powder
1 teaspoon hot pepper sauce
2 eggs
1/2 cup hot water
1 cup cooked chicken, chopped
4 ounces canned green chilies, chopped
Salsa
Cheddar cheese, grated
Green onions, chopped

1. Preheat oven to 325 degrees.

2. In a large bowl beat cream cheese, chicken bouillon, hot pepper
sauce and chili powder until smooth.

3. Add eggs and hot water; mix well. Stir in chopped chicken and chilies.

4. Pour into a 9 inch springform pan and bake 30 minutes or until set;
let cool 15 minutes.

5. Carefully run a knife around the edge of pan and remove sides. Top with salsa, cheese and green onions. Serve warm or at room temperature with tortilla chips; refrigerate left overs.

Thank you very very much!!!!!!!