Mexican Cream Cheese Spread

Creamy, spicy and tangy, this spread is served with tortilla crisps and can be accompanied by a fresh tomato salsa of your choice. I first tasted it with pre-dinner drinks at a Mexican-themed dinner party, and asked for the recipe. You can decide how 'chilli hot' you want it by varying the amount of chilli. It will be much hotter if you include the chilli seeds. Preparation time does not include chilling.

• Ready In: 40 mins
• Yields: 1 cup

Ingredients

• 1 (8 ounce) package cream cheese, at room temperature and chopped roughly
• 1  tablespoon  mild  sweet chili sauce
• 1  clove garlic, crushed
• 1  tablespoon lime juice
• 1⁄2-1  small  fresh red chile, chopped (with or without seeds - your preference)
• 1 -2  green onion, chopped
• 1  tablespoon  chopped fresh parsley (or fresh cilantro)
• 2  tablespoons  shelled pistachio nuts, toasted lightly and chopped
• 4  8 inch tortillas
•  vegetable oil, for shallow frying
• 1 -2  cup  fresh salsa, as an accompaniment

Directions

1. In a small bowl, beat cheese until smooth and creamy with an electric mixer.
2. Next, add the chilli sauce, garlic, lime juice, fresh chilli and green onion, and beat again until combined.
3. Spread a sheet of plastic wrap on your kitchen work surface, place cream cheese mixture on it, and shape into a 3 to 4 inch square.
4. Enclose the shaped cheese in the plastic wrap, and chill in refrigerator for at least 1 hour (and up to a maximum of 24 hours).
5. While cheese is chilling, cut each tortilla into 12 wedges.
6. Shallow fry the wedges in hot vegetable oil until puffed and lightly browned.
7. When cool, these can be stored in an airtight container for up to 24 hours before serving.
8. When ready to serve, roll cheese in combined parsley (or cilantro) and nuts.
9. Place cheese, fresh salsa and tortilla crisps in serving dishes and enjoy.