Jalapeno Jelly Cheese Spread Recipes

JALAPENO-PECAN CHEESE SPREAD

Steps:

• In a bowl, beat cream cheese, cheddar cheese, pecans and green onions until blended. On a serving plate, form mixture into desired shape. Refrigerate, covered, at least 2 hours., In a microwave, warm jelly until melted; spread over cheese spread. Serve with crackers.

JALAPENO JELLY CHEESE SPREAD

Steps:

• 1. Place jalapeno's in food processor and mince well. Mix jellies together with jalapeno's. Pour over top of block of cream cheese. serve with assorted crackers

CHEESE N' JALAPENO SPREAD

Steps:

• In a large bowl combine all the ingredients.
• Stir until well blended.
• Refrigerate overnight, covered to allow the flavors to blend.
• Serve with crackers or toast bits.

JALAPENO JELLY AND CREAM CHEESE DIP

Steps:

• 1. To serve: Open the jar of jelly and pour over cream cheese (room temp). Lace the plate with club crackers and stand back. (5 minutes)
• 2. JELLY PREP: Always wear gloves while handling the fresh peppers. Even the small young peppers have oil in the stem and seeds. To remove seeds, hold pepper up by the stem and with the tip on the cutting board slice just next the stem and curving downward. Rotate the pepper and repeat 3 times. You should have the stem and almost all the seeds together in one piece-discard.
• 3. Remove any seeds on the four pieces of pepper. Once all the pepper pieces are clean, place in a blended with 1 cup of vinegar. Blend until all pieces are pureed.
• 4. Pour puree' into a large heavy pan. Use the remaining vinegar to rinse out the blender and add to pan. Remove gloves. Have the area for canning clean and organized. If this is the first canning experience consider reading some tips from a large canning company. Just for a few safety and helpful tips.
• 5. Add sugar and bring to a boil for 10 minutes. Add the pectin and bring to a boil for 1 minute. Add a few drops of green coloring which is nice around the holidays, if desired. Carefully ladle jelly into a hot sterile jar allowing 1/4 inch space to the top. Wipe the rim with a clean cloth. Center the new {never reuse lids} lid and place ring on snuggly.
• 6. Once all jars are complete, place in a large pan and cover with water. bring to a boil for 10 minutes. Remove from boiling water and set one a cloth. Listen for the success "pop" and check at 24 hours. If the lid pops up and down it is not sealed and must be used right away or discarded. Any jelly that is left in the pan or does not reach the jar can be eaten immediately. Always refrigerate after serving.

PEACHY CREAM CHEESE JALAPENO SPREAD

Steps:

• Mix together the preserves and chilies,.
• Place the cream cheese blocks on a small serving plate.
• Spoon preserves over cheese.
• Serve with the crackers or cocktail bread.

JALAPENO CHEESE SPREAD

Steps:

• Finely chop the onion and jalapeños in a food processor; add the cream cheese, lemon juice, and Worcestershire, process until well blended.
• In a medium bowl, combine the cheeses, pecans and paprika; stir until thoroughly blended; add the jalapeño mixture, mix well.
• Shape mixture on a serving plate, garnish with parsley.
• Serve with crackers or chips.

JALAPENO SPREAD

Steps:

• Preheat oven to 350F degrees.
• Using a metal pie plate, place the pine nuts, chili powder, and cumin in the center of the plate.
• Bake in preheated oven for about 6 minutes or until spices are fragrant and begin to darken (careful not to burn!); let cool completely.
• Place the green onion, garlic, and cilantro in a food processor and whir until chopped.
• Add the jalapeno and the nut/spice mixture and whir until nuts are chopped.
• Add the cream cheese, goat cheese, sour cream or yogurt, and lime juice and whir until blended.
• Place in covered container and refrigerate for at least 8 hours, but the longer you can leave it before serving the better- 24 hours is preferred.
• Scrape spread into a serving bowl and serve with raw veggies (celery, cauliflower, broccoli, endive, carrot, etc).
• Makes about 1 cup.