Perfect Summer Appetizer for Your Cannon Beach Vacation - Beachcomber Vacation Homes

Summer’s here! And with it comes backyard barbecues, family get-togethers, and tons of opportunities to celebrate with friends and family. Whether you’re hosting or attending as a guest, you can’t show up empty-handed. That’s why, as we continue to bring you our beloved Cara’s favorite recipes, we’re serving up one of her most trusted appetizers this month: Chicken-Chile Cheesecake!

Some of you may be thinking, a savory cheesecake? But one bite of this and you won’t believe you ever went this long without it. Check out the details below, and get ready to wow your friends with this delicious summer recipe. Whether you’re making it for new friends during your Cannon Beach vacation or whipping it up at home, it’s sure to be a crowd-pleaser.

Crust

¾ cup finely crushed tortilla chips
3 tablespoons melted butter

Filling

1 ½ pounds cream cheese, softened
4 large eggs
1 teaspoon Worcestershire sauce
1 teaspoon chili powder
4 tablespoons minced green onions
¼ teaspoon salt
1 ½ cups finely shredded cooked chicken
8 ounces chopped green chiles, drained
1 ½ cups shredded jalapeno jack cheese
¼ cup roasted red peppers, diced
¼ cup sweet chili sauce

Topping

2 cups sour cream
1/8 teaspoon Tobasco, plus Cholula to taste 2 tablespoons finely chopped parsley

Directions

Preheat oven to 350 degrees.
Lightly grease a 9-inch springform pan. Mix crushed chips and butter together and press in bottom of pan. Set aside.
Beat cream cheese in an electric mixer at high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add chili powder, Worcestershire sauce, salt, diced red peppers, green onions, and sweet chili sauce. Blend thoroughly. Pour ½ of this mixture into pan. Combine chicken, chiles, and cheese and spread evenly on top of cream cheese mixture. Carefully pour remaining cheese mixture over chicken-chile-cheese layer. Bake for 15 minutes. Reduce heat to 300 degrees and continue baking 40-45 minutes or until set. Center will be soft. Cool on wire rack. Cover and refrigerate overnight.
To serve, unmold cheesecake on serving plate. Combine topping and spread evenly on top of cake. May be served with crackers or dark rye bread.
Serves 50-75 as an hors d’oeuvre.

*Adapted from Albertina’s
Note from Cara: “Because I thought it begged to be spicier, I added the roasted red peppers and sweet chili sauce to the filling. I also used jalapeno jack cheese rather than Monterey Jack. It can be layered as in the recipe, but I like to mix it all together. I think it looks more appealing.”
Whether you’re feeding an army or you serve this savory cheesecake up in larger slices, it’s guaranteed to be a hit at your next gathering. With ingredients you can easily get at any grocery store, even down to the spring form pan, it’s also easy to make right in the fully equipped kitchens of your Cannon Beach vacation rental.

In the midst of your summer hangouts, as you make your larger vacation plans, picture yourself relaxing on the gorgeous Oregon coast. Then browse our available Beachcomber Vacation Homes and book your getaway directly with us for the best rates and service in the area.
For more of our matriarch’s most-loved recipes, as well as travel tips, visit our blog!