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.
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.