Appetizer Cheesecake Olé

by Roxanne C.

1/2 cup fine dry breadcrumbs
1 Tablespoon butter, melted
24 ounces cream cheese, softened
1 cup Mexican blend cheese shreds
3 eggs
1/2 teaspoon ground chili powder
1 can (4 ounces) diced green chiles
1/3 cup sliced black olives
1/3 cup chopped roasted red bell peppers
2 Tablespoons snipped cilantro
12 José Olé® Chicken Taquitos, cut into bite-size pieces

Combine the crumbs and butter and press onto the bottom of a 9-inch springform pan.
Beat together the cream cheese, cheese shreds, eggs, chili powder with an electric mixer
till smooth. Stir in the chiles, olives, peppers, onion and cilantro till well blended. Pour into
the pan. Attractively arrange the Taquito pieces on top and bake at 325°F., 35
minutes or till the cream cheese mixture is set. Cool 30 minutes. Serve slightly warm or at
room temperature, cutting into small wedges.