Best Mexican Cheese Spread Recipes

MEXICAN CREAM CHEESE SPREAD

Mexican Cream Cheese Spread image

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.

Provided by Daydream

Categories Spreads

Time 40m

Yield 1 cup

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 1859.8, Fat 108.7, SaturatedFat 56.3, Cholesterol 250.6, Sodium 4113.4, Carbohydrate 178.2, Fiber 15.8, Sugar 17.1, Protein 49.2

MEXICAN CHEESE SPREAD

Mexican Cheese Spread image

Green taco sauce adds a little punch to this quick, savory appetizer. You can cut it into squares and serve with chips.-Amanda Hosko, Aurora, Illinois

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 16-20 servings.

Number Of Ingredients 5

Ingredients

3 large eggs, lightly beaten
1 bottle (8 ounces) mild green taco sauce
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
Tortilla chips

Steps:

In a large bowl, combine the eggs, taco sauce and cheeses. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until set. Cool for 10 minutes. Cut into triangles. Serve with tortilla chips.

Nutrition Facts :

MEXICAN CHEESE SPREAD

Mexican Cheese Spread image

Make and share this Mexican Cheese Spread recipe from Food.com.

Provided by KittyKitty

Categories Spreads

Time 10m

Yield 2 cups

Number Of Ingredients 6

Ingredients

2 cups shredded sharp cheddar cheese
1/2 cup sour cream
1/4 cup butter, softened
2 green onions, chopped
1 (2 ounce) jar diced pimentos, drained
2 tablespoons chopped green chilies

Steps:

Combine first 3 ingredients in a mixing bowl; beat at medium speed with an electric mixer until blended.
Stir in green onions, pimiento, and chilies.
Cover and chill, if desired.
Serve with crackers.

Nutrition Facts : Calories 796.9, Fat 72.7, SaturatedFat 45.9, Cholesterol 205, Sodium 902.7, Carbohydrate 7.3, Fiber 1.1, Sugar 2.3, Protein 31

MEXICAN CHEESE SPREAD

MEXICAN CHEESE SPREAD image

Very good

Provided by Joanne Sarver

Categories Cheese Appetizers

Time 15m

Number Of Ingredients 6

Ingredients

2 c shredded sharp cheddar cheese
2 Tbsp chopped green chilies
2 green onions, chopped
1/2 c sour cream
1/4 c butter, softened
2 Tbsp chopped pimento

Steps:

1. Combine cheese, sour cream and butter; Beat at medium-high speed of electric mixer until smooth. Stir in chilies, pimento and green onion. Serve with fruit or crackers. Makes about 2 cups.