8/17/2021

Sunday Dinner 8/15/2021

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Hatch Chile Cheese Spread

Hickory Smoked Pork Ribs
Illinois Sweet Corn

Rustic Peach Cake 
with Whipped Cream




Where do I start?  Well, I  can use five words...spinning-beach- ball-of-death!  And it was not just one annoying ball, there was also a black-grey ball of death when I tried uploading my images.  I'll leave the 404 Error out of this post because I've kind of had it at wits end with technology!!

On to the good stuff...August is Hatch Chile season and I wanted to share a spin on my Pimento Cheese.

When the chiles are available, I buy them in bulk.  Once I broil and skin them, I place them on a parchment lined baking sheet to freeze and store for when needed. 

This spread is so good on the cornbread crostini that I served on this past Sunday, but is equally as good, on crackers, tortilla chips or as a spread on a sandwich or burger. I have even used it as a filling for quesadillas and empanadas. Let's just say that the possibilities are almost endless. Happy Sunday-err Tuesday!


Hatch Chile Cheese Spread
makes 2 cups

3 Hatch chiles
1/2 pound (8oz) extra-sharp white Cheddar cheese, grated by hand or in a food processor 
1/4 cup grated Cotija cheese (Parmesan can be substituted)
1/2 cup mayonnaise (I use Hellman's)
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/4 cup pickled jalapeños, diced (optional)
2 Tablespoons freshly chopped cilantro
Kosher salt

Preheat the oven to broil. Place the chiles on an aluminum foil lined baking sheet and broil until all sides are blistered; about 5-7 minutes per side. Once blistered, wrap the foil around the chiles and allow them to steam; allow the chiles to cool to the touch.  

Meanwhile, combine the Cheddar and Cotija (Parmesan if using) in a medium bowl.Once the chiles are cooled, remove the stems, skins and seeds.  Chop the chiles into a 1/4" dice and add them to the cheeses..

In a small bowl add the mayonnaise, Worcestershire,  black pepper and jalapeños.  Stir until combined.  Add the mayonnaise mixture and cilantro to the cheese and Chile mixture and stir until completely combined.  Refrigerate for at least 2 hours for the flavors to develop. Let the cheese spread come to room temperature before serving; season to taste with Kosher salt.  Enjoy!

Source: The Galley Gourmet







1 comment:

  1. I love your pimento cheese recipe so I'll give this a try. Saw the hatch chilies in the market yesterday but didn't buy because they were pricey. Will return a grab 3!

    ReplyDelete

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