Chile Cream Cheese Spread
Ingredients:
4 hatch chile peppers, washed and dried
8 ounces cream cheese, softenend
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
1/2 teaspoon garlic powder
crackers or bread
Directions:
Preheat oven broiler with the rack 6 inches away from the top of the oven. Line a baking sheet with aluminum foil and place the chilies on baking sheet. Broil for 6 - 10 minutes per-side or until the chilies are blackened.
Transfer blackened chilies to a brown paper bag and close tightly. Allow the peppers to sweat for 15 minutes. Carefully remove the skin, seeds and stem of the roasted peppers. Chop.
In a bowl combine the softened cream cheese, chopped peppers, cumin, salt and garlic powder. Mix well. Cover and refrigerate for 20 minutes to let the flavors mingle.
