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

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!

Printed from thegalleygourmet.net