Regular readers may remember that back in December I wrote about a Charleston resident whose Tex-Mex Gringo Amigo Cheesecake Bites were named a grand prize winner in a national recipe contest sponsored by Mrs. Renfro’s specialty salsas.
As part of his prize, Tom Hilliard’s winning recipe (individual baked tarts featuring crushed tortilla crusts filled with a cumin and lime-flavored cream cheese mixture topped with raspberry salsa and fresh cilantro) now appears on jars of the company’s salsa available nationwide. He’s now a bonafide recipe-makin’ rock star.
Pretty cool, eh?
Check out photos of one of the jars and the dish itself – along with the winning recipe – all included here.
Tex-Mex Gringo Amigo Cheesecake Bites
1 ½ cups finely crushed tortilla chips
¼ cup butter, melted
2 8-oz. pkgs. cream cheese, softened
1 ½ Tbsp. flour
1 cup sour cream
1 Tbsp. lime juice
1 Tbsp. lime zest
½ tsp. ground cumin
½ cup finely chopped fresh cilantro, divided
1 jar Mrs. Renfro’s Raspberry Chipotle Salsa
- Preheat oven to 300 degrees. Spray 5 miniature tart tins with nonstick cooking spray. In bowl, combine chips and butter until moistened. Press 1 teaspoon into bottom of each tin. Bake 8 minutes or until toasted and set. Let cool.
- Beat cream cheese on medium speed for 3 minutes. Add eggs, 1 at a time, beating after each. Beat in flour, and then sour cream. Stir in lime juice, zest, cumin and half of the cilantro.
- Spoon 1 tablespoon filling over each tart base. Bake 20 minutes or until filling is set. Let cool, cover and refrigerate for 2 hours.
- Run knife around edge of each cheesecake to loosen and transfer to serving platter. Spoon 1 tablespoon salsa over each tart and garnish with cilantro. Let stand at room temperature for 30 minutes before serving.