Cheddar Jalapeño Cream Cheese
Recipe by Wildfire
From the team behind Wildfire comes Decker’s Sourdough Bagels, and they’re sharing the recipe for their legendary Cheddar Jalapeño Cream Cheese. This bold, savory shmear packs the perfect punch of sharp cheddar and fresh heat to level up your breakfast or brunch spread.
Cheddar Jalapeño Cream Cheese
A hot 'n' spicy shmear
Yield: 6-8 servings
Ingredients:
1-8 oz. package Philadelphia cream cheese, room temperature
1 large jalapeño pepper
2¾ Tbsp. seltzer water
1 cup sharp cheddar cheese, finely grated
½ tsp. kosher salt
1 pinch cayenne pepper
*Note: This recipe prepares 6-8 servings of Cheddar Jalapeño Cream Cheese. Refrigerate remaining Cheddar Jalapeño Cream Cheese in a sealed container for up to 14 days.
Method:
1. Preheat broiler and char jalapeño pepper evenly on all sides.
2. Wrap charred pepper in plastic wrap and let sit for 15-20 minutes.
3. Remove plastic wrap, skin, and seeds, then finely mince the pepper.
4. In a medium mixing bowl, combine cream cheese and seltzer water and mix well with a hand mixer or by hand until combined.
5. Add minced jalapeño, salt, cayenne pepper, and cheddar cheese and mix until fully combined.
6. Cover and refrigerate for at least 24 hours to allow the flavors to fully develop before serving.
