Jalapeño Cheddar Cream Cheese
Add a kick to your morning with this homemade Jalapeño Cheddar Cream Cheese. Packed with roasted jalapeños and sharp cheddar cheese, this cream cheese is absolutely delicious!
Servings: 8 servings
Calories: 139kcal
Ingredients
For the Roasted Jalapenos
- 3 jalapeño peppers
- ½ Tbsp extra-virgin olive oil
For the Cream Cheese
- ½ cup shredded Cabot Seriously Sharp Cheddar cheese
- 1 8-oz. container Cabot Cream Cheese Spread
- ¼ tsp garlic powder
- ¼ tsp black pepper
- pinch kosher salt
Instructions
For the Roasted Jalapenos
- Slice the jalapeño peppers in half lengthwise. Cut off the stem and discard. Using a sharp paring knife, remove the interior ribs and seeds from the jalapenos.
- Place the jalapeños in a small bowl. Add olive oil and toss until well coated.
- Place jalapeños cut-side down on a baking sheet lined with parchment paper.
- Broil the jalapeños on HIGH for 4-5 minutes, or until the skins begin to blister and turn black.
- Remove the jalapeños from the oven and place in a small bowl. Cover bowl with plastic wrap and let sit at room temperature for 15 minutes. (Note: This steams the peppers so that their skins can be easily removed.)
- Remove skins from jalapeños and discard.
For the Cream Cheese
- Finely dice the roasted jalapeños and place in a medium bowl.
- Add the shredded cheddar cheese, cream cheese spread, garlic powder, black pepper and salt; stir until well combined.
- Cover and refrigerate for at least 1 hour before serving. (Note: This cream cheese spread can be made the day before if serving for breakfast.)
Nutrition
Calories: 139kcal | Carbohydrates: 1g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 47mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 129IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 0.04mg
