Mexican Cheesecake

Mexican Cheesecake

3 (8 ounce) packages low-fat cream cheese, softened
2 eggs
1 1/2 teaspoons chili powder
1/2 teaspoon Louisiana hot sauce
1 cube chicken bullion – dissolved in 1/2 cup hot water
1 small can green chilies (chopped)
1 cup cooked chicken (chopped)

Mix cream cheese, eggs, and seasonings with mixer. Add broth, stir in chicken and green chilis. Bake in a spring form pan at 325 degrees for 45 minutes. When cool, remove sides from pan.

Garnish top with hot or mild salsa, chopped green onions, chopped tomatoes, chopped jalapeno peppers, or other garnishes (if desired). Refrigerate until serving. Serve with corn chips, tortilla chips, or crackers.