Fire Roasted Hatch Chile Cheese Dip/Spread
Yield: just enough
Ingredients:
Preparation:
Prepare grill for high heat cooking. Place chile directly on the grill and allow them to cook for approximately 10 minutes, turning them frequently until the skin is charred all over.
Remove the chile from the grill and place them in a plastic zip top bag. Seal the bag and allow them to steam for 10 minutes. Remove the chile from the bag and peel off the skin. Remove the stem and seeds and finely dice the chile.
Combine diced chile with the remaining ingredients in a food processor and blend until fully combined. Refrigerate the cheese spread for at least 20 minutes before serving along with crackers or as a topping for burgers.
Modified from: http://www.snakeriverfarms.com/recip...-chile-cheese/ 10/03/2014
Yield: just enough
Ingredients:
- 4-6 large fire roasted Hatch chile peppers
- 8 ounces sharp cheddar cheese, grated
- 4 ounces pepper jack cheese, grated
- 8oz cream cheese, whipped
- ½ cup mayonnaise
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 1 tsp smoked paprika
- Aleppo pepper flakes, to taste (optional)
Preparation:
Prepare grill for high heat cooking. Place chile directly on the grill and allow them to cook for approximately 10 minutes, turning them frequently until the skin is charred all over.
Remove the chile from the grill and place them in a plastic zip top bag. Seal the bag and allow them to steam for 10 minutes. Remove the chile from the bag and peel off the skin. Remove the stem and seeds and finely dice the chile.
Combine diced chile with the remaining ingredients in a food processor and blend until fully combined. Refrigerate the cheese spread for at least 20 minutes before serving along with crackers or as a topping for burgers.
Modified from: http://www.snakeriverfarms.com/recip...-chile-cheese/ 10/03/2014
Comment