Savory Cheesecake

Ingredients

• 1 cup grated Parmesan
• 1 cup Hatch Green Chile Tortilla Chips
• 1-2 tablespoon olive oil
• 1 cup chopped onions
• 1/2 cup chopped green bell peppers
• 1/2 cup chopped red bell peppers
• Salt and pepper
• 1 3/4 pounds cream cheese, at room temperature
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (or more)
• 4 large eggs, room temperature
• 1/2 cup heavy cream
• 1 cup grated Swiss cheese
• 1 pound cooked crawfish meat, crab, smoked scallops, smoked oysters, or shrimp
• 1/2 cup chopped parsley

Instructions

1. Heat oven to 350.
2. Process together Parmesan and tortillas until fine crumbs form. Press the mixture into the bottom of a 9-inch greased springform pan.
3. In a large saute pan, heat the olive oil. Add onions and peppers. Season with salt and pepper. Cook until onions are translucent.
4. Using an electric mixer, beat the cream cheese, paprika, and cayenne until smooth. Add a little salt, then add the eggs, one at a time, beating well after each one. Beat in the cream. Stir in Swiss, sauteed vegetables, seafood, and parsley. Pour the filling into the prepared crust and bake until firm, about 1 hour.
5. Remove from the oven and allow to cool. This is good warm, room temperature, or cold.
6. Keep refrigerated.
7. It’s good served with chopped hard boiled eggs and chopped green onion.