Harvest Cheesecakes
6 servings

1	cup seeded baguette breadcrumbs
1/2	cup melted butter
1/2	pound cream cheese, room temperature
1/2	cup minced scallions
1/2	cup finely grated jack cheese
1/4	cup half and half
1	each egg, beaten
1/2	cup diced green chilies
3	tablespoons red or green, sweet jalapeno jelly
 
Combine breadcrumbs and butter, mix well.  Press a thin layer onto the bottom 
and up the sides of a springform pan, muffin pan, or mini muffin pan.  
Combine cream cheese, scallions, jack cheese, and half & half in a bowl.  
Beat in the eggs, one at a time and fold in the diced green chilies.  Pour 
into the prepared crust.  Bake @ 325 degrees until set and lightly browned on 
top.  Remove from oven and allow to cool completely.  Garnish each portion 
with a bit of jalapeno jelly.  Serve at room temperature. 

Nutrition Facts
Amount Per Serving: Calories 431 - Calories from Fat 308
Percent Total Calories From: Fat 71%, Protein 8%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 21g, 
Cholesterol 131mg, Sodium 606mg, Total Carbohydrate 22g, Dietary Fiber 0g, 
Sugars 0g, Protein 9g, Vitamin A 1415 units, Vitamin C 11 units, Calcium 0 
units, Iron 2 units 

Copyright (c) 1997-2004 Salvatore's Kitchen.