Chipotle Mozzarella Cheese Spread for a World Cup Game

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.

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8 thoughts on “Chipotle Mozzarella Cheese Spread for a World Cup Game

  1. Neil

    Any suggestions where to buy fresh mozzarella in La Cruz? Real fresh mozza is so much better than the plastic stuff in the store. Thanks!

  2. This suggestion is for a dried chile right? Right away I thought, why not with Vietnamese noodle soup (pho). Toast two chiles, put one in each of our bowls on top of the cooked noodles, add the rest of the ingredients and the hot broth. Then cover with a plate and let the bowls sit for about 10 minutes. I’m going to try that very soon.

    1. Yes, this suggestion is for an infusion with dry chiles. I think using this with an Asian soup is a great idea. I assume you would then be removing the chile before serving. Let me know if it imparts enough heat when used this way.

  3. I LOVE roasted poblanos too. Since we can’t get the good ones year round here, when in season in August, I buy a case, have them roasted on the spot and freeze them lined up like fat sardines in zip lock bags. Not as good as fresh but better than nada !
    Say – I have a bag of dried pasilla chiles with the earthy, woodsy taste, very dark red sauce. Do you know or like these? I bought two bags and with the first I made a red chile (aka enchilada) sauce which I froze in small containers and have popped out to use all spring with a variety of dishes. Now for the second bag…………………..Any suggestions?

    1. Here’s one idea. Toast a chile or two in a dry skillet for about 10 seconds per side, or until nice and aromatic — don’t burn, it will get bitter. (Press down with a spatula to maximize chile contact with the hot pan.) Then use to make an infusion in sauces, savory or sweet, by leaving the chiles in simmering liquid for 10 minutes. You can then remove the chile if your chile passion is mild, or puree the chile and liquid in a blender until smooth if you like things on the hot side. Add to your dish and carry on with your recipe.

  4. I’m in chipotle heaven reading all of your great ideas for one of my favorite flavors. I can’t wait to try the eggs when I get the chance. When I open a can of chipotle in adobo sauce, I use what I need and then put the rest in a special small jar with a brick red lid (seems appropriate!). I’ve found that it keeps up to 2 weeks in the frig but it rarely lasts that long as I always find ways to use it like tonight as part of the sauce (along with mild red chili sauce) for our international pizza. Gracias !

    1. I don’t always use up a can of chipotle in adobo sauce within two weeks, so I freeze the can, remove the lids and push the frozen cylinder of chipotle out of the can. I keep it in a zip lock bag in the freezer, ready to cut off a slice whenever I need some. I think Russ has had his fill of chipotle for the time being — he’s not as crazy about chipotle as I am — so I’m thinking about using my other chile obsession — roasted poblano chiles — for tomorrow’s dinner, whatever that will be.

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