Best 6 Chicken Taco Cheesecake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

For those who enjoy the tantalizing flavors of Mexican cuisine but crave the creamy decadence of cheesecake, the chicken taco cheesecake is a culinary masterpiece that harmoniously blends these seemingly disparate elements. This innovative dish combines the zesty flavors of traditional Mexican tacos with the rich, creamy texture of cheesecake, resulting in an unforgettable flavor profile that will delight the taste buds. Whether you're a seasoned cook looking to impress your guests or a novice seeking a unique and creative culinary adventure, this recipe for chicken taco cheesecake will guide you through the process of crafting this culinary fusion with ease.

Let's cook with our recipes!

CHICKEN FAJITA TACOS RECIPE BY TASTY



Chicken Fajita Tacos Recipe by Tasty image

Here's what you need: shredded chicken, red bell pepper, yellow bell pepper, green bell pepper, white onion, olive oil, chili powder, cumin, salt, black pepper, corn tortillas, sour cream

Provided by Joey Firoben

Categories     Lunch

Yield 4 tacos

Number Of Ingredients 12

2 cups shredded chicken
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
½ white onion, thinly sliced
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
4 corn tortillas
sour cream, for topping

Steps:

  • In a large, nonstick skillet, heat the olive oil over medium heat.
  • Toss in the onions, bell peppers, salt, chili powder, cumin, and black pepper, and sauté until the onions and peppers have softened.
  • Add in the shredded chicken and toss until everything in the pan is evenly coated and warmed through.
  • Pour the chicken mixture into a large serving bowl .
  • Toast the tortillas in the seasoned pan, about 3 minutes per side.
  • Divide the mixture evenly between tortillas, top with a drizzle of sour cream, and serve.
  • Enjoy!

Nutrition Facts : Calories 282 calories, Carbohydrate 22 grams, Fat 11 grams, Fiber 3 grams, Protein 25 grams, Sugar 6 grams

TACO CHEESECAKE



Taco Cheesecake image

One taste of Judy Eckert's eye-catching appetizer proves cheesecake isn't just for dessert. "This savory variation is a crowd favorite at parties," she notes from Fulton, New York.

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 18-20 servings.

Number Of Ingredients 16

3 teaspoons cornmeal
3 packages (8 ounces each) cream cheese, softened
1 envelope taco seasoning
1/2 cup sour cream
1/2 cup salsa
2 large eggs, lightly beaten
1 cup shredded pepper Jack cheese
1 cup chopped green chilies, drained
1/2 cup chopped ripe olives
TOPPING:
1 cup sour cream
1/4 cup sliced ripe olives
1/4 cup sliced green onions
1/4 cup sliced cherry tomatoes
1 jalapeno pepper, sliced
Assorted crackers

Steps:

  • Sprinkle bottom of greased 9-in. springform pan with cornmeal; set aside. In a bowl, beat cream cheese until smooth. Add the taco seasoning, sour cream and salsa. Stir in the eggs, pepper Jack cheese and chilies. Fold in olives. Pour over cornmeal. , Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour. (Top of cheesecake may crack.) Refrigerate overnight., Remove sides of pan. Spread sour cream over top and sides of cheesecake. Arrange olives, onions, tomato slices and jalapeno slices on top. Serve with crackers.

Nutrition Facts :

TACO CHEESECAKE



Taco Cheesecake image

Sounds weird, but this taco cheesecake appetizer has always been a hit at every party it has been served. I just have copies of the recipe ready for my guests. Serve with tortilla chips and you are ready for a unique and tasty dip.

Provided by CSW

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 1h20m

Yield 10

Number Of Ingredients 13

1 cup crushed tortilla chips
1 tablespoon butter, melted
1 pound lean ground beef
1 package taco seasoning, divided
⅓ cup salsa
2 (8 ounce) packages cream cheese, softened
2 large eggs
2 cups shredded sharp Cheddar cheese
1 (8 ounce) container sour cream
2 tablespoons all-purpose flour
½ cup shredded lettuce
1 tomato, chopped
4 slices avocado

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Stir tortilla chips and butter together in a bowl. Press into the bottom of a 9-inch springform pan.
  • Bake in the preheated oven for 10 minutes.
  • Remove crust from oven, leaving oven on. Cool on a wire rack.
  • Heat a large skillet over medium heat. Add beef and cook, stirring, until crumbly and no longer pink, 7 to 10 minutes. Drain and discard grease. Pat beef dry with paper towels and return to the skillet.
  • Reserve 1 teaspoon taco seasoning mix. Stir remaining taco seasoning and salsa into beef. Cook over medium heat, stirring occasionally, until liquid evaporates, about 5 minutes.
  • Beat cream cheese in a bowl using an electric mixer until fluffy. Add eggs and reserved taco seasoning mix, beating until blended. Add Cheddar cheese and beat until blended. Spread mixture evenly over crust and 1 inch up sides of pan. Spoon in beef mixture.
  • Combine sour cream and flour in a bowl; spread over cheesecake.
  • Bake in the hot oven for 25 minutes.
  • Cool in the pan on a wire rack for 10 minutes. Run a knife around the edges and release sides of pan.
  • Serve warm, cold, or room temperature with a topping of lettuce, tomato, and avocado.

Nutrition Facts : Calories 483.1 calories, Carbohydrate 10.1 g, Cholesterol 160.1 mg, Fat 39.6 g, Fiber 1.3 g, Protein 22 g, SaturatedFat 22.2 g, Sodium 685.7 mg, Sugar 1.8 g

CHICKEN TACO CHEESECAKE



Chicken Taco Cheesecake image

Found this several years ago I believe in Southern Living Cookbook. Made it last year for a cook off at my work and won 1st place. The presentation is impressive when you place the toppings in a circle around the cheesecake. I usually start with a center mound of picante and add other toppings around this. Not as hard as it sounds.

Provided by Lynda Black

Categories     Weeknight

Time 1h25m

Yield 15 serving(s)

Number Of Ingredients 15

1 2/3 cups finely crushed tortilla chips
1/4 cup butter or 1/4 cup margarine, melted
3 (8 ounce) packages cream cheese, softened
4 large eggs
1/2 cup mayonnaise (not Miracle Whip)
1 (1 1/4 ounce) package taco seasoning mix
2 tablespoons all-purpose flour
1 1/2 cups drained and finely chopped canned premium white chicken meat
1 1/2 cups shredded colby-monterey jack cheese (6 oz)
1 (8 ounce) carton sour cream
sliced ripe olives
cooked whole kernel corn
chopped green onion
chopped fresh tomato
picante sauce or salsa

Steps:

  • Combine tortilla chips and butter; stir well.
  • Firmly press into bottom of 10" spring form pan; set aside.
  • Beat cream cheese until creamy; add eggs one at a time beating well after each addition.
  • Add mayonnaise, taco seasoning and flour; beat at low speed until smooth.
  • Stir in chicken and cheese.
  • Pour batter into prepared pan.
  • Bake at 325 for 55 minutes.
  • Spread sour cream on top of cheesecake and bake 10 additional minutes.
  • Let cool to room temperature in pan on wire rack.
  • Cover and chill at least 8 hours.
  • To serve carefully remove sides of pan.
  • Arrange toppings on cheesecake.
  • Serve with picante sauce.

TACO CHEESECAKE



Taco Cheesecake image

This appetizer proves that cheesecake is not just for dessert. Very good and the presentation of this is impressive. Enjoy! HELPFUL HINT: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands and avoid touching your face. Prep time includes overnight refrigeration.

Provided by keen5

Categories     Spreads

Time P1DT35m

Yield 18-20 serving(s)

Number Of Ingredients 14

3 teaspoons cornmeal
3 (8 ounce) packages cream cheese, softened
1 envelope taco seasoning
1/2 cup sour cream
1/2 cup salsa
2 eggs, lightly beaten
1 cup shredded monterey jack pepper cheese (4-oz.)
1 (4 ounce) can chopped green chilies, drained
1/2 cup chopped ripe black olives
1 cup sour cream
1/4 cup sliced black olives
1/4 cup sliced green onion
1/4 cup sliced cherry tomatoes
1 jalapeno pepper, sliced

Steps:

  • Sprinkle bottom of greased 9-inch springform pan with cornmeal; set aside.
  • In mixing bowl, beat cream cheese until smooth.
  • Add the taco seasoning, sour cream and salsa.
  • Stir in the eggs, pepper jack cheese and chilies.
  • Fold in olives.
  • Pour over cornmeal.
  • Place pan on a baking sheet.
  • Bake at 350 degrees for 30-35 minutes or until center is almost set.
  • Cool on a wire rack for about 10 minutes.
  • Carefully run a knife around edge of pan to loosen; cool for 1 hour.
  • NOTE: top of cheesecake may crack.
  • Refrigerate overnight.
  • Remove sides of pan.
  • Spread sour cream over top and sides of cheesecake.
  • Arrange olives, onions, tomatoes and jalapeno slices on top in a circular motion.
  • I do tomatoes on the outer edge, then green onion, jalapeno, then scatter black olives randomly, within the circle.
  • Serve with assorted crackers.

CHEESY CHICKEN ROLLED TACOS RECIPE BY TASTY



Cheesy Chicken Rolled Tacos Recipe by Tasty image

Here's what you need: paprika, chili powder, cumin, oregano, garlic powder, onion powder, salt, pepper, olive oil, boneless, skinless chicken breasts, cream cheese, cheese blend, flour tortillas

Provided by Claire Nolan

Categories     Appetizers

Yield 8 servings

Number Of Ingredients 13

½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon cumin
1 ½ teaspoons oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon pepper
olive oil, to taste
2 boneless, skinless chicken breasts
4 oz cream cheese
¾ cup cheese blend
12 flour tortillas

Steps:

  • Preheat oven to 400˚F (200˚C).
  • In a bowl, add the paprika, chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper and mix to combine.
  • Place the chicken breasts on a parchment paper-lined baking sheet.
  • Drizzle with olive oil, pour half of the seasoning over the chicken and spread on both sides of the chicken. Save the remaining seasoning for later.
  • Bake for 30 minutes, flipping halfway, or until the internal temperature of the chicken reaches 165˚F (75˚C).
  • Shred cooked chicken.
  • Add cream cheese, cheese blend, and remaining seasoning. Mix well.
  • Place a couple of scoops of the chicken mixture across the bottom third of a flour tortilla.
  • Roll up tightly and place on a baking sheet.
  • Bake for another 15 minutes, or until golden and crispy.
  • Enjoy!

Nutrition Facts : Calories 377 calories, Carbohydrate 36 grams, Fat 16 grams, Fiber 1 gram, Protein 20 grams, Sugar 1 gram

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the cheesecake will be. This means using fresh chicken, real cheese, and a good quality taco seasoning mix.
  • Make sure the chicken is cooked through: Undercooked chicken can be dangerous, so make sure it is cooked through before adding it to the cheesecake.
  • Don't overmix the cheesecake batter: Overmixing can make the cheesecake dense and dry. Mix just until the ingredients are combined.
  • Bake the cheesecake in a water bath: This will help to prevent the cheesecake from cracking.
  • Let the cheesecake cool completely before serving: This will help the cheesecake to set properly.

Conclusion:

Chicken taco cheesecake is a unique and delicious dish that is sure to impress your guests. It is perfect for any occasion, from a casual party to a special dinner. With a little planning and effort, you can easily make this delicious cheesecake at home. So next time you are looking for a new and exciting recipe, give chicken taco cheesecake a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #preparation     #occasion     #for-large-groups     #appetizers     #dietary     #brunch     #number-of-servings     #4-hours-or-less

Related Topics