Chipotle Mozzarella Cheese Spread was just added to my list of different ways to use one of my favorite Mexican chiles, the fiery smoked jalapeño in adobo sauce. Company will be here soon to join us as the U.S. play Ghana in its bid for the World Cup. A two-ingredient dish is the key for getting a quick snack on the coffee table.
Keeping up with my blog and the World Cup soccer games — and everything else in my life — is proving a challenge. More quick meals and snacks are coming out of the kitchen so that few games are missed. Am I crazy to watch so much TV? The World Cup is only once every four years, I keep telling myself. Yes, I probably am crazy.
Chipotle Mozzarella Cheese Spread
- 1 lb. ( 438 grams) soft, fresh mozzarella cheese, drained, or any other soft cheese (see Notes below for suggestions)
- 4 whole, canned chipotle chiles, or to taste
Blend cheese and chiles in a food processor until smooth. Garnish with cilantro leaves and serve with multi-grain crackers.
Chipotle mozzarella cheese spread on whole grain crackers
Any soft cheese could be used instead of fresh mozzarella. Goat cheese, cream cheese or Mexican queso fresco or fresh panela would be just as good.
This spread would make an attractive topping piped onto cucumber slices or in cherry tomatoes for a fancy canapé, though served with a good, whole-grain crackers is more my style.
Update: Two days later, I saw Russ spreading Chipotle Mozzarella on crackers, and then topping them with a dab if guava jelly. I tried it — what a great taste combination with the hot and the sweet. The next day, I used the remainder in omelets with a filling of sautéed zucchini, onion and potato. Another winner. I’ll have to make Chipotle Cheese Spread again soon, if only to have left-overs to use in quesadillas and in lieu of compound butter on a hot slice of tenderloin of beef.