2 (8 oz.) pkgs. cream cheese, softened
8 oz. (2 c.) shredded sharp Cheddar
1 c. sour cream
1 1/2 pkgs. taco seasoning mix
3 eggs (room temp.)
4 oz. can chopped green chilies
1 c. sour cream
2/3 c. salsa

Heat oven 350 degrees. In large bowl beat cheeses until fluffy. Stir in 1 cup sour cream and taco seasoning. Beat in eggs, one at a time. Fold in chilies. Pour into 9 inch springform pan. Bake 35 to 40 minutes or until center is just fine.

Remove from oven; cool 10 minutes. Spoon 1 cup sour cream over top; bake 5 minutes longer. Cool completely. Cover; refrigerate several hours or overnight. Top with salsa. Serve with tortilla chips.

SALSA:

3-7 jalapeno peppers
28 oz. can whole peeled tomatoes
2 bunches green onions, chopped
3 lg. sprigs parsley
3 cloves garlic
1/2 tsp. celery salt

In small saucepan in water, heat peppers to boiling; reduce heat and simmer about 15 minutes (until softened). Pull stems out, chop peppers in food processor or blender. Combine all ingredients until blended.