Mx Chs Cake:

Mexican Cheesecake

3 (8 oz.) packages cream cheese
2 tsp. chicken instant bouillon
1 1/2 chili powder
1/2 to 1 tsp. hot pepper sauce
2 eggs
1/2 cup hot water
1 cup finely chopped cooked chicken
1 (4 oz. ) can chopped green chilies, well drained
salsa
shredded cheese
sliced green onion
sliced black olives
sour cream
Preheat oven to 325 degrees. Beat cream cheese, bouillon, chili powder, and hot pepper sauce till smooth. Add the eggs and hot water mixing well. Stir in the chicken and chilies. Pour mixture into a 9" spring form pan that has NOT been greased or floured. Bake 30 minutes until set, (depending on your oven, it may take 15 to 30 minutes extra) Cool 15 minutes. Run a knife around the side of pan; remove the side. Line a plate with curly lettuce and slide cheesecake onto it. Top with salsa, cheese, green onions, black olives, and a dollop of sour cream in the center. Serve warm with tortilla chips. Serves 10 to 12.