Fiesta Cheese Casserole

• 1 1/2 c. finely crushed tortilla chips
• 1/4 c. oleo, melted
• 2 (8 oz.) cream cheese, softened
• 1 (3 oz.) cream cheese, softened
• 2 large eggs
• 2 1/2 c. (10 oz.) shredded Monterey Jack cheese with peppers
• 1 (4 oz.) can chopped green chilies, drained
• 1/4 tsp. ground red pepper
• 1 (8 oz.) carton sour cream
• 1/2 c. chopped green peppers
• 1/2 c. chopped yellow peppers
• 1/2 c. chopped red peppers
• 1/2 c. chopped green onions
• 1 medium tomato, chopped
• 2 Tbsp. finely chopped ripe olives
• 2 bunches fresh cilantro or parsley, chopped

1. Combine tortilla chips and oleo; press onto bottom of a lightly greased 9-inch spring-form pan. Bake at 325u0b0 for 15 minutes; cool on wire rack. Beat the cream cheese at medium with electric mixer for
2. 3 minutes or until fluffy.
3. Add the eggs, one at a time, beating after each. Stir in cheese, chilies and ground red pepper.
4. Pour into prepared pan and bake at 325u0b0 for 30 minutes. Cool 10 minutes on a wire rack. Place on a bed of fresh cilantro or parsley, if desired. Gently run a knife around edge of pan to release sides and let cool completely. Spread sour cream over top. Cover and chill. Arrange chopped peppers and remaining ingredients on top.

tortilla chips, oleo, cream cheese, cream cheese, eggs, shredded monterey jack cheese with peppers, green chilies, ground red pepper, sour cream, green peppers, yellow peppers, red peppers, green onions, tomato, olives, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69457 (may not work)