Summary

Ingredients

• 350 g chips (tortilla), crumbled
• 6 tablespoon butter, melted
• 2 packs cream cheese, natural, room temperature
• 3 egg (s)
• 55 g flour
• 350 ml sour cream or sour cream
• 1 clove garlic, finely chopped
• 130 g chilli pepper (s), reen or pepperoni, pickled
• 1 chilli pepper (s), fresh, red or jalapeno, seeds removed, finely chopped
• 450 g cheese, rated
• Cherry tomato (s), chopped
• Spring onions)
• Olives, black

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Instructions

1. Preheat the oven to 150 °. Grease a springform pan. Pour the melted butter over the crumbled tortilla chips and press this mixture firmly onto the bottom of the springform pan. Bake for about 10 minutes and then take out and let cool down. Beat the cream cheese with a hand mixer until fluffy, then add the eggs, one at a time. Add the flour and stir, then add the sour cream and mix until a smooth mixture is formed. Now stir in the garlic, chillies and fresh chilli, then fold in the grated cheese with a wooden spoon. Place the filling on the tortilla base and bake for 1 hour at 160 °. Turn off the oven, but leave the cake in the closed oven for 1 more hour. Take out of the oven and let cool down completely. Now go around the edge of the shape with the knife. BUT DO NOT remove the springform wheel - IMPORTANT. Cover with foil and put in the refrigerator for 1 hour. Just before serving, remove the mold and decorate with the chopped tomatoes, onions and olives and serve. Delicious with baguette or ciabatta bread!