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This could easily become a favorite. It is certainly a new way to use the blend as well as a novel idea for an appetizer.
Preheat oven to 350 °. Pulse chips and Salsa Blend in a food processor until fine. Remove to a separate bowl. Stir in eggs until completely mixed. Press into the bottom of a 9 inch spring-form pan. Bake 15 minutes or until firm to the touch; cool completely.
Put cream cheese, avocados, zest, lime-juice, sugar and salt into a clean food processor bowl and process until smooth. Put filling onto cooled crust and refrigerate until set, at least 4 hours, will be a soft set.
Put garlic and jalapeno into a clean food processor bowl and process until fine. Scrape down and add green onions, cilantro and parsley and pulse until it is in large pieces. Add tomatoes and pulse until medium chunks. Remove to a serving bowl, stir in the lemon, oil if using and salt.
To serve, remove sides of the spring-form pan, slide cake onto a plate. Cut into small wedges, top with some of the fresh salsa. Put the remaining salsa in a bowl.
Since the chips are already fried, they will not absorb fat like a traditional graham cracker crust. This is why eggs are necessary to set the crust.