Ingredients
| 3 tbsp. | low-salt chicken bouillon | | 1/2 cup | hot water | | 2 | eggs | | 1-1/2 lb. | cream cheese | | 1 tsp. | tabasco sauce | | 1 can (2 oz.) | green chilies | | 2 to 3 | jalapeño peppers | | 1-1/2 tsp. | chili powder | | 1 cup | cooked chicken, finely chopped |
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Instructions
Dissolve bouillon in water. Put all ingredients in food processor and pulse until mixed. Pour in springform pan and bake for 30 minutes or until set. Serve warm or cold with salsa and grated cheese on top.
Author's Comments
Recipe by Susan DeLong in Favorite Recipes of the Rebecca Guild of the McGraft Memorial Congregational Church, Muskegon, Michigan.
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