Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Hatch Chile Cream Cheese Spread
No, your eyes are not deceiving you, this is another hatch pepper recipe. The truth of the matter is, I am finding myself slightly obsessed with these. I mean seriously. I stepped into the grocery store on Sunday and walked straight to them as if all of the people in the store were going to flood the bin and take them all. That was not the case of course, I was able to buy plenty, which is probably a good thing because I am going to need them to make this spread as often as possible.
I want to thank Connie who left a comment on my last recipe informing me that hatch chilies do come in different heat levels. It made it less surprising when my eyes started watering after I took a big bite of this batch of roasted peppers before I removed the seeds. However, after I removed the seeds the heat calmed down a bit. It calmed down even more when I mixed them with cool cream cheese. It left just a little kick and plenty of smokey roasted pepper flavor.
Hatch Chile Cream Cheese Spread
Ingredients
Ingredients:
- 4 hatch chile peppers washed and dried
- 8 ounces cream cheese softenend
- 1/4 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- crackers or bread
Instructions
- Preheat oven broiler with the rack 6 inches away from the top of the oven. Line a baking sheet with aluminum foil and place the chilies on baking sheet. Broil for 6 - 10 minutes per-side or until the chilies are blackened.
- Transfer blackened chilies to a brown paper bag and close tightly. Allow the peppers to sweat for 15 minutes.
- Using gloves, carefully remove the skin, seeds and stem of the roasted peppers. Chop.
- In a bowl combine the softened cream cheese, chopped peppers, cumin, salt and garlic powder. Mix well. Cover and refrigerate for 20 minutes to let the flavors mingle.
- Use a knife to spread onto crackers or bread.
Notes
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Kacey
September 9, 2011 at 6:31 amI made this dip and it was gone within minutes :) They weren’t too spicy either.
But I also ran into the same issue you did. I bought a new batch of them, roasted them last night, and popped a big piece in my mouth. Holy Moly! It was about 300x hotter than the first batch. It took me by surprise to say the least! I can’t wait to cook with them tonight!
Awesome Dawson
September 6, 2011 at 10:44 amI switched out the jalapeños in your recipe for cream cheese wontons (http://tinyurl.com/afs9ty) for Hatch chiles and they were OUTSTANDING!!!
Kacey
August 31, 2011 at 4:59 amI had never heard of hatch chilies before. Just around the time you had posted the hatch quesadilla, I moved to Oklahoma. Going to the grocery store I found a huge bin of them for about 50 cents a pound! I grabbed a huge bag of them and I can’t wait to try them out. Thanks for introducing me to a new pepper!
Jenn's Food Journey
August 31, 2011 at 4:47 amFunny, I just had a batch of Hatch chiles that I used in a stir fry recipe, I left the seeds in and was amazed at the difference in the heat level! lol
Love this spread idea… looks and sounds delicious!
Chris
August 30, 2011 at 6:32 pmMy my girl…you’re really on a spicy kick! This looks like another great Sunday football fave!!
StephenC
August 30, 2011 at 12:08 pmWe ate a whole lot of Hatch chiles during our Colorado years. Haven’t seen them here in DC, but haven’t looked for them either.