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Green Chile Cheesecake 
with Papaya Salsa Wilson
Green Chile Recipes

No, it's not a dessert, it's actually more like a quiche - and it's really delicious!  If you can't find the blue cornmeal, substitute either white or yellow cornmeal, and if you don't find papayas, use mangoes!   This recipe is one that I adapted from the Epicurious web site - I've doubled the salsa ingredients from their recipe, it just wasn't enough.


For crust
1/2 stick (1/4 cup) unsalted butter
1 cup blue cornmeal*
1/4 cup boiling water

For filling
1 cup chopped green chile, thawed and drained
1-1/2 cups sour cream
2 large eggs
1 pound cream cheese, softened (substitute Neufchatel cheese for lower fat)
2 Tablespoons unsalted butter
1 cup grated Monterey Jack cheese (about 4 ounces)
1-1/2 cups grated sharp Cheddar (about 6 ounces)
1 Tablespoons minced fresh dill leaves
1/4 cup chopped fresh cilantro

For Papaya Salsa:
1-2  papayas, depending on size
2 garlic cloves
1 cup finely chopped red onion
1 red bell pepper
2 Tablespoons chopped fresh cilantro
4 Tablespoons rice vinegar

              Fresh Ingredients

*available at Latino markets, specialty foods shops, or at your local co-op or health food store

Preheat oven to 325F.

Make crust:
Melt butter and in a bowl stir together with cornmeal and water.  Press mixture onto bottom of a 10-inch springform pan or 8"x11" baking dish.

Make filling:
In a food processor blend sour cream and eggs.  Add cream cheese and butter and blend until smooth. Transfer mixture to a bowl and stir in green chile, cheeses, dill, cilantro, and salt to taste.  Pour filling over crust and bake in middle of oven 45-55 minutes, or until center is just set. Cool cheesecake completely in pan on a rack.
Make salsa:
Peel and seed papaya and coarsely chop (about 2 cups).  Mince garlic. In a bowl stir together papaya, garlic, chopped onion, diced bell pepper, finely chopped cilantro, vinegar, and salt and pepper to taste.

Serve cheesecake in wedges topped with salsa.