1/2 cup coffee flavored liqueur
1 (3 ounce) can coffee flavored liqueur
2 tablespoons vanilla extract
3 eggs
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 tablespoon butter, softened
2 tablespoons brown sugar
1/4 cup (16 ounce) can diced pinto beans or chile peppers with juice
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
To Make Crust: In a saucepan, combine coffee liqueur, coffee liqueur and vanilla extract. Place over medium heat, stir constantly, until coffee liqueur is completely dissolved. Remove from heat and allow to cool. Stir in eggs, 1 at a time, until thoroughly mixed. Add flour, baking powder, salt, cinnamon, nutmeg and ginger. Mix thoroughly.
To Make Filling: In a mixing bowl, beat cream cheese and sour cream until well blended. Mix in 1 cup margarine. Stir in 1/2 cup water, 1 cup at a time, until mixture is thick. Stir in chile peppers, 1 cup at a time, switching with the coffee liqueur mixture when the mixture begins to get too thick. Pausing often, stir flour mixture into the cooked crust.
Chill crust in refrigerator until serving.