Green Chili Cheesecake

This is a recipe from a restaurant I worked at in Minnesota and was the second top selling appetizer.  Outside of the taste, I love this for several reasons:  it makes a beautiful presentation and you can make it in cupcake tins (line the pan with paper cups and check after baking at 20 minutes) and freeze what you're not using (I'll posting the original recipe which makes one 8 to 9" cheesecake).  These (well-wrapped) mini cheesecakes keep in the freezer for at least 6 months.  

P. S.  I generally serve these with blue corn tortilla chips for a really striking presentation.

GREEN CHILI CHEESECAKE with MANGO SALSA

1 1/2 cups chopped roasted poblano peppers (cut in half, remove seeds, line skin up under a broiler until blackened.  Place in plastic bag until they have finished sweating, peel off skin, chop)
1 1/2 cups sour cream
2 eggs
16 oz cream cheese, softened
2 Tbsp butter, softened

4 Tbsp chopped marinated jalapenos
1 Tsp minced fresh dill leaves
1/4 cup chopped fresh cilantro
1 cup shredded Monterey Jack cheese
1 1/2 cups shredded sharp Cheddar cheese
Mango Salsa

In a food processor blend sour cream and eggs, add cream cheese and butter and blend until smooth.  Transfer mixture to bowl and stir in poblanos, jalapenos, cheeses, dill, and cilantro.  Pour into a 8 to 9" springform pan lined with parchment paper and bake at 325 for about 25 minutes, until center is just set, will still move.  Don't overbake.

Cool to room temp and serve or refrigerate.  When ready to serve, take out an hour in advance to allow to come to room temp (makes dipping much easier so chips won't break).  Cut around the inside rim and invert on a serving plate.  Top with mango salsa.

MANGO SALSA

*NOTE:  I use the mango slices found in 20 oz jars in the produce department, and then half the rest of the recipe.  Since I always freeze the extra cheesecakes, I don't need all of the salsa at one time.


3 cups chopped fresh mango
3 tsp chopped garlic cloves
1/2 cups finely chopped red onion
1 red pepper, chopped
2 Tbsp chopped fresh cilantro
4 Tbsp rice vinegar

Stir all ingredients together.  Pour on top of green chili cheesecake.