- Carlini Cooking Spray
- 1/4 cup Chef's Cupboard French Fried Onions, crushed
- 3/4 cup Clancy's Corn Chips, crushed
- 1/4 cup Happy Farms Shredded Cheddar Cheese
- 3 tablespoons Countryside Creamery Unsalted Butter, melted
- 8 ounces Happy Farms Cream Cheese, softened
- 1 Goldhen Large Egg
- 1 1/2 teaspoon fresh cilantro, finely chopped
- 1 tablespoon fresh lime juice
- 1/4 cup Friendly Farms Sour Cream
- 1 avocado, cored, peeled and mashed
- Tomato Chutney:
- 4 cloves garlic, minced
- 1/8 teaspoon Stonemill Essentials Iodized Salt
- 1/4 cup Tuscan Garden White Vinegar
- 2 tablespoons Baker's Corner Granulated Sugar
- 1 tablespoon Carlini Pure Olive Oil
- 1/2 teaspoon Stonemill Essentials Ground Cumin
- 1/2 jalapeño, seeded and minced
- 28 ounces Happy Harvest Whole Tomatoes, drained, liquid reserved and diced
How to Make It
Preheat oven to 400°.
Coat a 24-count mini muffin pan with cooking spray.
Combine the onions, corn chips, cheese and butter in a medium bowl. Press 1 1/2 teaspoons of the mixture in the bottom and sides of the muffin pan. Press down. Bake for 3 minutes. Cool completely. Lower oven temperature to 300°.
Beat the cream cheese until smooth. Add the egg, beating until well combined. Add the cilantro, lime juice, sour cream and avocado. Mix until smooth.
Place approximately 2 tablespoons of cream cheese mixture into each muffin cup. Bake at 300° for 12-15 minutes (or until the centers are just set). Let cool completely and remove from pan.
While the cheesecakes are cooling, make the tomato chutney. In a saucepan, combine the garlic, salt, vinegar, sugar, oil, cumin and jalapeño with the diced tomatoes and the reserved liquid. Simmer until reduced and thickened (20-30 minutes). Cool until room temperature.
Invert cheesecakes so that the crust is on top and place a small amount of chutney on each appetizer. (Save the remaining chutney to serve with leftover chicken or turkey, if desired.)