Sunday, June 24, 2007

sweet 'n spicy cream cheese spread

Peachy Cream Cheese Jalapeño Spread
1/4 cup peach or apricot preserves
1/2 red jalapeño chile, seeded, finely chopped
1/2 green jalapeño chile, seeded, finely chopped
1 package (8 oz) cream cheese, cut in half
Assorted crackers (we like Breton or other similar type)

1. In a small bowl, mix preserves and chiles. On small serving plate, place blocks of cream cheese. Spoon preserves mixture over cheese.
2. Serve with crackers or cocktail bread.


when dicing the peppers, it's a good idea to use food handler gloves to keep the juice and seeds off your skin. It will inevitably end up in your eyes or on your mouth, burning for days. Seriously. I'm Speaking from experience.

You can use one whole red or one whole green chile, but the combination is real perty.

The remaining chiles will keep for several days in the fridge.

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