Hatch Chile Cheese Spread

A white bowl filled with a creamy mixture garnished with cilantro sits on a dark wooden surface next to two whole green peppers and a copper spreader knife.

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This cheesy Mexican flavored spread is so flavorful and so versatile! Spread it on my Cornbread crostini for an awesome appetizer, dig in with some tortilla chips, or slather it on a sandwich or burger. It so GOOD!

Prep Time10

Cook Time10

Refrigeration Time2

Total Time2 20

Course: Appetizer, Snack

Cuisine: American, Mexican

Keyword: Cheddar cheese, Cilantro, Easy, Hatch chile, Jalapenos, Spread

Servings: cups

Author: Nicole

Ingredients

3 Hatch chiles
½ pound (8 ounces) extra-sharp white Cheddar cheese, grated by hand or in a food processor
¼ cup grated Cotija cheese Parmesan can be substituted
½ cup mayonnaise I use Hellman's
1 teaspoon Worcestershire sauce
½ teaspoon freshly ground black pepper
¼ cup pickled jalapeños diced (optional)
2 tablespoons freshly chopped cilantro
Kosher salt

Instructions

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 ¼-inch 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!

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