Mexican Cream Cheese Spread

Recipe by Daydream
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12 - 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
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DIRECTIONS

  • In a small bowl, beat cheese until smooth and creamy with an electric mixer.
  • Next, add the chilli sauce, garlic, lime juice, fresh chilli and green onion, and beat again until combined.
  • 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.
  • 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).
  • While cheese is chilling, cut each tortilla into 12 wedges.
  • Shallow fry the wedges in hot vegetable oil until puffed and lightly browned.
  • When cool, these can be stored in an airtight container for up to 24 hours before serving.
  • When ready to serve, roll cheese in combined parsley (or cilantro) and nuts.
  • Place cheese, fresh salsa and tortilla crisps in serving dishes and enjoy.
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