Hatch Chile Queso
1 lb Cheddar cheese, shredded
2 tsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp lemon pepper
1/2 cup Hatch chile, roasted, seeded & chopped
8 oz cream cheese, softened
1/2 cup red bell pepper, chopped
3 Tbs green onion, chopped
1 Tbs parsley, chopped
1/2 tsp Tabasco sauce
Roast chiles over very hot coals, turning occasionally until blackened on all sides. (Or blacken chiles under the broiler or in a hot cast-iron skillet). Place roasted chiles in plastic or brown paper bag and let sit for 5 minutes to loosen skin. Remove blackened skin, stem, core and seeds and set aside.
Combine cheeses, bell pepper and Worcestershire sauce in a food processor and pulse until blended. Add remaining ingredients and pulse until well blended. Line a 2-cup bowl or mold with plastic wrap and fill with cheese mixture. Refrigerate 30 minutes. Un-mold cheese spread onto plate and serve with crackers.
2 tsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp lemon pepper
1/2 cup Hatch chile, roasted, seeded & chopped
8 oz cream cheese, softened
1/2 cup red bell pepper, chopped
3 Tbs green onion, chopped
1 Tbs parsley, chopped
1/2 tsp Tabasco sauce
Roast chiles over very hot coals, turning occasionally until blackened on all sides. (Or blacken chiles under the broiler or in a hot cast-iron skillet). Place roasted chiles in plastic or brown paper bag and let sit for 5 minutes to loosen skin. Remove blackened skin, stem, core and seeds and set aside.
Combine cheeses, bell pepper and Worcestershire sauce in a food processor and pulse until blended. Add remaining ingredients and pulse until well blended. Line a 2-cup bowl or mold with plastic wrap and fill with cheese mixture. Refrigerate 30 minutes. Un-mold cheese spread onto plate and serve with crackers.
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