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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A mix of sharp cheddar cheese and peppers - great cracker spread or tortilla wrap spread. Ingredients:
1 red pepper |
3 jalapeno pepper |
16 ounces cream cheese, softened |
1 cup shredded extra sharp cheddar cheese or mexican blend cheese |
dash of garlic salt or powder |
dash of cumin |
(i use a couple dashes of tastefully simple fiesta party dip - it's really good in any mexican style dish!) |
Directions:
1. Cut red pepper and jalapeno pepper in half and remove seeds. Lay them on a cookie sheet, cut sides down, and roast at 450 degrees until skin begins to blacken nicely. Remove from oven and cool completely.
2. Mix together cream cheese, cheddar cheese and seasonings.
3. Finely dice the roasted vegetables and gently fold into the cheese mixture. Keep spread refrigerated. Serve with assorted crackers. This also makes a good spread for sandwich wraps. My favorite is spread on a tortilla, topped with some crisp lettuce leaves and warm fajita chicken strips (you can also add diced onion, black olives, black beans, etc, to dress it up). Roll up the tortilla and you've got lunch on the run!
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