Santa Fe Lavender Chile Torta Serving Size - 10 Prepared By - DnD Recipe Rating
			1 C. finely crushed avocado or lime tortilla chips 3 Tbsp. butter, melted 1 (8-oz.) package cream cheese, at room temperature 8 oz. fresh goat cheese, at room temperature 2 large eggs 8 oz. Monterey Jack cheese, shredded 1 (4-oz.) can chopped mild green chile peppers, drained 1 Tbsp. spiced lavender seasoning (see below) Hot-pepper sauce 1 C. sour cream, at room temperature 1 Tbsp. fresh lime juice 1 C. chopped orange or yellow bell pepper 1/2 C. sliced green onion 1/3 C. chopped Roma tomato 1/4 C. sliced California black olives SPICED LAVENDER SEASONING: 2 tablespoons black peppercorns (or 1 tablespoon white and 1 tablespoon black) 3 tablespoons salt-free garlic powder 2 tablespoons salt 1 1/2 tablespoons dried lavender
			SPICED LAVENDER SEASONING - Place all ingredients in mini-chopper or clean, dry coffee mill and blend to powder form. Keep covered and stored in cool, dry location. Preheat the oven to 325°F. In a small bowl, mix the chips and butter. Press into the bottom and up the sides of a 9-inch springform pan. Bake for 15 minutes. Set aside. In a large bowl, combine the cream cheese, goat cheese, and eggs. Beat with an electric mixer until well blended. Mix in the Monterey jack, chile peppers, lavender seasoning, and a dash of pepper sauce. Pour into the springform pan and bake for 30 minutes. The mixture should be slightly firm in the center when you touch it and jiggle a little in the center. In a small bowl, mix the sour cream and lime juice. Spread evenly over the warm torta. Set on a wire rack to cool completely. Cover the pan with plastic wrap and refrigerate for at least 2 hours or up to 2 days. Just before serving, run a thin-bladed knife around the edge of the pan to loosen the sides. Remove the rim from the springform pan and place the torta on a serving plate. To decorate the top: Place a circle of bell pepper around the outer edge. Follow with an inner circle of green onion. Fill the center with tomato and olives.