Raspberry Chipotle Cheese Ball Recipes

GOAT CHEESE SQUARES WITH RASPBERRY CHILE CHUTNEY

Steps:

• Heat the olive oil in a large heavy saucepan over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the chicken broth, bell pepper, honey, ginger, vinegar, and chipotle chile, and bring to a boil. Reduce the heat to medium-low and simmer until the sauce thickens, about 2 1/2 hours. Add the raspberries and cook, stirring occasionally, for 15 minutes. Remove the pan from the heat and let the chutney cool slightly. Stir in the cilantro and season with salt and black pepper, to taste. (Chutney can be prepared 3 days in advance. Cool and store in the refrigerator).
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• On a lightly floured surface, roll the puff pastry into a 12-inch square. Cut the pastry into 2 to 3-inch squares. Put the squares on the prepared baking sheet. Using a small cookie cutter score a circle in the center of each square or using a paring knife, score a 1/2-inch border around the edge of each square. Bake the squares until puffed and golden, about 12 minutes.
• Remove the scored, top section of the cooked pastry and fill with some of the goat cheese. Spoon a generous dollop of the chipotle-raspberry chutney on top of the goat cheese. Arrange on a serving platter and serve.

RASPBERRY CHEESE SPREAD

Steps:

• In a small bowl, beat cream cheese and mayonnaise until smooth. Beat in cheeses and onions. Stir in pecans. Spread into a plastic wrap-lined 9-in. round dish. Refrigerate until set, about 1 hour., Invert onto a serving plate; spread with preserves. Serve with crackers.

RASPBERRY CHIPOTLE DIP

Steps:

• Spread cream cheese onto a small serving platter. Top with salsa and pecans. Refrigerate until serving. Serve with crackers.

RASPBERRY CHIPOTLE SAUCE

Steps:

• Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in garlic, and adobo sauce; bring to a simmer. Stir the raspberries into the sauce; cook until soft, about 3 minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to a heatproof bowl; allow to cool to room temperature before serving, about 20 minutes.

RASPBERRY CHIPOTLE CREAM CHEESE APPETIZER

Steps:

• Place cream cheese on shallow serving dish.
• Pour raspberry chipotle sauce over top of cream cheese and allow it to drizzle down sides.

RASPBERRY CHEESE BALL

Steps:

• Grate cheeses and mix in pecan pieces, green onions and enough mayonnaise to hold together and shape into a ball. Refrigerate until ready to use - then unmold on a tray and cover with raspberry preserves. Serve with crackers.

ROASTED RASPBERRY CHIPOTLE GRILLED CHEESE SANDWICH ON SOURDOUGH

Steps:

• Place a skillet over medium heat.
• Butter 4 slices of bread with a tablespoon of butter each. Place 2 slices butter side down onto skillet. Place 2 slices of cheese on each.
• Spread 2 tablespoons of the roasted raspberry chipotle sauce onto each sandwich, and top each with 2 more slices of cheese.
• Top each with remaining bread, butter side up. Grill until bottom is lightly browned; flip sandwiches over. Grill other side until browned and cheese has melted.

CHIPOTLE CHEESE BALL

Steps:

• In a bowl, mix the cream cheese with the grated cheese. Stir well. Season to taste.
• Place mixture on kitchen plastic wrap and close. Shape into a ball.
• Freeze 20 minutes, re-shape.
• Freeze 10 minutes.
• Roll over a plate with the cilantro chopped, cover completely.
• Serve with vegetables sticks or crackers.