Green chile cheesecake recipe from Old El Paso

I think it's safe to say that all of us are familiar with cheesecake, am I right? A rich, buttery crust
filled sky high with a cream cheese filling. Mmmm, who else is ready for some dessert? LOL Well, cheesecakes aren't just for dessert, even though that is how most of us traditionally enjoy them. Savory cheesecakes can make a delicious appetizer or entree, as well. This recipe from Old El Paso features a Tex Mex flavor that will be sure to become quite popular for summer time entertaining.

Ingredients 
Crust 

• 1 cup Progresso™ Plain Bread Crumbs 
• 2 oz. (1/2 cup) shredded fresh Parmesan cheese 
• 1 1/2 teaspoons chili powder 
• 1/4 cup butter, melted 

Filling 

• 1 tablespoon oil 
• 1/2 cup chopped red onion 
• 2 tablespoons lime juice 
• 3 garlic cloves, minced 
• 1 cup Green Giant™ Niblets® Frozen Corn, thawed 
• 2 (4.5-oz.) cans Old El Paso™ Chopped Green Chiles 
• 2 teaspoons cumin 
• 1 1/2 teaspoons salt 
• 1/4 teaspoon hot pepper sauce 
• 3 (8-oz.) pkg. cream cheese, softened 
• 1/2 cup sour cream 
• 3 eggs 
• 4 oz. (1 cup) shredded Monterey Jack cheese 
• 7 grape or small cherry tomatoes, halved 
• 2 (12-oz.) pkg. cornbread crackers 

Preparation 
Step 1 Heat oven to 325°F. In medium bowl, combine bread crumbs, Parmesan cheese and chili powder; mix well. Stir in melted butter. Pat in bottom and 1 inch up sides of ungreased 9-inch springform pan. Set aside.
Step 2 Heat oil in medium skillet over medium heat until hot. Add onion; stir to coat. Add lime juice; cook 4 to 5 minutes or until onion has softened, stirring frequently.
Step 3 Add garlic; cook and stir 30 to 60 seconds or until fragrant. Remove from heat. Add corn, chiles, cumin, salt and hot pepper sauce; mix well. Set aside.
Step 4 Beat cream cheese in large bowl on medium speed until fluffy. Beat in sour cream. Reduce speed to low; beat in eggs one at a time, scraping down sides of bowl after each addition. Stir in Monterey Jack cheese. Stir in chile mixture. Pour into crust-lined pan.
Step 5 Bake at 325°F. for 55 to 65 minutes or just until center of cheesecake is set. Cool cheesecake in pan on wire rack for 1 hour. Cover; refrigerate at least 3 hours before serving.
Step 6 Just before serving, run knife around edge of cheesecake to loosen; remove sides of pan. Arrange halved tomatoes around edge of cheesecake. Serve with crackers.

Chicken, bacon, ranch enchilada recipe from Betty Crocker

I'm not sure what it is about summer, but the flavors of chicken, bacon and ranch dressing always seem to make dinner taste a little bit better. If you are looking for a new take on a classic enchilada recipe for your summer dining, this recipe from Betty Crocker is a sure hit!

Ingredients 
Enchiladas 

• 4 cups shredded deli rotisserie chicken 
• 9 slices bacon, crisply cooked and crumbled 
• 1 packet (1 oz) ranch dressing & seasoning mix 
• 1 pouch (8 oz) Old El Paso™ roasted tomato Mexican cooking sauce 
• 2 cups shredded Mexican blend cheese (8 oz) 
• 20 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch) 

Sauce 

• 2 tablespoons olive oil 
• 1/2 cup chopped onion 
• 1 can (4.5 oz) Old El Paso™ chopped green chiles 
• 2 tablespoons Gold Medal™ all-purpose flour 
• 2 cups Progresso™ chicken broth (from 32-oz carton) 
• 1 cup sour cream 

Garnishes, as desired 

• Chopped fresh cilantro 
• Chopped fresh tomatoes 
• Chopped red onion 

Directions 

1. Heat oven to 375°F. Lightly grease 13x9-inch (3-quart) baking dish and 8-inch square (2-quart) baking dish. 
2. In large bowl, mix chicken, half of the crumbled bacon, 1 tablespoon of the ranch dressing & seasoning mix, the cooking sauce, and 1 cup of the cheese; mix well. Divide mixture among tortillas, and roll up, placing seam side down in baking dishes. Set aside. If you want to freeze the smaller baking dish of enchiladas at this point, cover the baking dish with foil, and label before placing in the freezer. Use within 1 month. 
3. In 10-inch skillet, heat oil over medium-high heat. Cook onion in oil until softened. Add chilies, and cook until most of the liquid from chilies evaporates. Stir in flour. Slowly add chicken broth, stirring constantly to prevent lumps. 
4. Once broth is incorporated, cook another minute or until slightly thickened. Stir in sour cream and remaining ranch dressing & seasoning mix, and simmer 1 minute. 
5. Remove from heat, and pour over enchiladas. If baking both baking dishes, pour the sauce over both; otherwise, pour all of it into the 13x9-inch dish. (To make just enough for the smaller pan of enchiladas later, divide the recipe for the sauce in half, ratios in the tips section below). Top with remaining cheese and bacon. 
6. Bake about 20 minutes until cheese is melted and sauce is bubbling. Cool 5 minutes before serving with garnishes.