Green Chile Pecan Cheese Spread

Appetizers & Starters, Green Chile, Snacks
A dip made with cream cheese and New Mexico green chile #greenchile #Hatchchile

If you enjoyed the Roasted Bell Pepper Cheese Spread from a few days ago but wanted something with more of a kick, you’re going to love this Green Chile Cheese Pecan Spread. It is as easy to make, if not easier, and it’s just as delicious. So for all of you lovers of spicy foods, this one is for you! No fancy ingredients except for maybe the green chile which may not be available to some of you, but never fear – in the Kitchen Notes I provide some suggestions for alternative chiles. The cheese is cream cheese so nothing fancy there.

Just like the bell pepper cheese spread this cheese spread can be served with bagel chips, pita chips, or any chips for that matter. You could also spread it on a flour tortilla, roll the tortilla, and cut into little bite size snacks. Just be sure to refrigerate for an hour before cutting. It will make the cutting process much easier. This morning I just spread it on half a bagel and had it for breakfast with a cup of tea. No matter how you dish it up, you’re going to love it!

Green Chile Pecan Cheese Spread

Green Chile Pecan Cheese Spread is a quick & easy snack or appetizer #green #chile #cheese @mjskitchen | mjskitchen.com
5 from 1 vote
A dip made with cream cheese and New Mexico green chile #greenchile #Hatchchile
Green Chile Pecan Cheese Spread Recipe
Prep
25 mins
Total Time
25 mins
 


A very easy spread to make with lots of spice from the chile, crunch from the pecans, and creaminess from the cream cheese.


*See Kitchen Notes for substitutions and further information.

Course: Appetizer, Green chile
Cuisine: New Mexico
Recipe Author: MJ of MJ’s Kitchen
Ingredients
  • 4 ounces cream cheese spread or softened cream cheese
  • ¼ cup roasted green chile, drained and minced
  • ¼ lime
  • 1 ½ – 2 heaping Tbsp. toasted pecans, finely chopped
  • A dash of salt
  • 1/8 tsp. oregano (Mexican oregano if you have it)
  • 1 – 2 pieces crispy, cooked bacon, crumbled into tiny pieces (optional)
Serve with Pita chips, bagel chips, crackers, flatbread, or apple slices. Roll it up into a flour tortilla and cut into bite size snacks or spread it on a bagel for a breakfast or lunch.
    Instructions
    To toast the pecans
    1. Put about 3 Tbsp. coarsely chopped pecans in a hot skillet over medium heat. Shake and toss the pecans for about 2 to 3 minutes until lightly toasted. Transfer to a cutting board and chop fine.

    Assemble spread
    1. Squeeze as much liquid as possible from the green chile. Transfer the cream cheese and green chile to a wide bowl. Using a fork or spatula, integrate the chile into the cream cheese.
    2. Squeeze the lime into the bowl and continue to combine the ingredients until smooth.
    3. Add the dash of salt, the oregano, and the pecans. Stir to combine.

    4. Transfer to serving bowl. Top with more pecans if you’d like.
    Toasting the Bagel chips
    1. Cut two bagels from top to bottom, diagonally into 1/4 inch slices.
    2. Place the bagel slices on a cookie sheet or pizza pan and placed under the broiler until lightly toasted. Keep any eye on the toasts because they brown quickly.
    3. Turn the pieces over and toast the other side.
    Kitchen Notes

    Green Chile – Of course I use New Mexico green chile, roasted, peeled and chopped.  I buy it in bulk and freeze it, but most of you will probably be able to find canned green chile (e.g., Hatch or Bueno green chile) in the ethnic aisle at your local grocer or at a Mexican market. If you can’t find New Mexico green chile, then you can substitute with just about any green capsicum pepper that can be roasted, peeled and chopped.  Be sure to remove the seeds before chopping.  Suggestions include poblano and jalapeno.  No matter which chile you use, be sure to taste first so you can control the amount of heat you end up with in this spread.  If too spicy, remove the veins that run the length of the chile. This is where most of the heat is.

     

    Cream cheese – Cream cheese spread is soft and easy to work with.  If you can’t find the spread, then use the block type and let it come to room temperature before mixing with the chile.  It will be easier to mix once softened.

     

    Pecans – Walnuts, pinon (pine nuts) or almonds and be substituted, but each will introduce it’s only flavor to the spread.

     

    Lime – Lemon can be substituted, but the lime definitely works best.

     

    Bacon – Omit for a vegetarian version.

     

    Make ahead – This spread can easily be made the day before and refrigerated. However, be sure to remove it from the refrigerator at least 30 minutes before serving so it can soften.

     

    I hope you enjoy this spicy Green Chile Pecan Cheese Spread!

    Click on the link for more recipes with green chile.

    Looking for another appetizer? Here are a few of my favorites.

    53 Comments

    1. Looove spicy !!!!!! It seems this is going to be my new favourite! Happy Easter dear MJ !

    2. Wow!! What a delicious looking dip, mj.. Looks so tempting with the roasted pecans!!

    3. Pingback: 20 Healthy Appetizer Ideas for Holiday Parties and Entertaining

    4. I love cream cheese spreads, I make them all the time. This is a very promising combination, I would love to taste those roasted chilies.

    5. Pingback: 14 Healthy Super Bowl Party Recipes for the Big Game

    6. MJ,
      This cheese spread sounds delicious! I love finding new appetizers to try and can’t wait to try this one. I’m featuring you this week on Tasty Creations so stop by to grab a button. Thanks again for always linking up your wonderful recipes. Have a great weekend.
      xoxo,
      Michelle

    7. Oh boy, you have got something going on in your kitchen MJ. Your Pecan chile cheese spread would be perfect for tonight (watching new episode of Game of thrones :D) but we don’t get pecans here. =( So somebody needs to invent a beamer asap!!

    8. Sounds like I’m a problematic eater. After I mentioned in your previous post that i get heart burnt from bell peppers (thanks for your response – I really hope one day I can eat bell peppers as much as I can), now I have to say I am not good with heat (if it’s very spicy). Ahhh! My husband is completely opposite. He goes crazy with spice and his tummy has no issue! So jealous. Both spread look wonderful for parties. I don’t have any good spread recipe. It’s great to keep yours for the BBQ parties!

    9. I’m toasting my bagel right now. If only I could reach into the screen with knife to swipe some of that heavenly cheesy spread. 😉

    10. Hi MJ! Both of the spread recipes are scrumptious. Immediately I thought they would go well on a bagel — funny you mentioned that too.:) Thanks for sharing and for the alternative tips. Love your photos!

      • Thanks Nancy! Both go great on a bagel! I had this green chile spread on a bagel for breakfast one morning and it was a spicy way to start the day. Have a great week!

    11. This Green Chile Pecan Cheese Spread sounds wonderful. What a perfect dip for parties or snacking…with a kick. I love thing a little spicy around here so I know I would enjoy this a lot. 🙂

    12. Delicious dip, I love these spicy cheese spread Mj.

    13. MJ, I would love this…. just as well I’m over the other side of the world or I’d be popping over…. Cheers

    14. This would LOVE this with roasted red pepper. What a lovely spread Peach Lady! I have to make a note of this for company…

    15. I would love this on my rice crackers, hot and cheesy yum!

    16. What a mouthwatering spread!!! Yummm!! You mention green chile and I am sold. Bookmarking.

    17. Mmmmm! This spread looks amazing! I’m surprised to see green chiles and pecans in the same dish.

    18. This sounds even more dangerous than the roasted pepper spread because I will have a hard time stopping myself from a good spicy dip dish. So I am waiting for next family party to serve both your dips. I know they will be a winner!

      • Hi MJ! Checking in quickly to tell you that my mom-in-law made this for our first spring family dinner tonight…it was SO yummy! She wanted to try the roasted bell pepper next. The weather has FINALLy warmed up over here. People are starting their grills and outdoor eating, until the snow hits again next week…:( Anyways, big thumbs up for this delicious nutty creamy spread! Thank you!

        • Well, this tickles me to death! I’m so glad that your family enjoyed it and that your MIL is looking to making the roasted bell pepper. Give her a hug for me will ya? 🙂 It’s quick little notes and feedback like this that make the time and the effort of a food blog worth it! Snow? I hope you’re kidding! 🙂 Have a great week Darlin and thanks for the comment!

    19. Oh yes, this spread on a bagel sounds like the perfect breakfast to me!

    20. This looks SO easy and yummy! It’s time I pick up some Mexican oregano 🙂

    21. I love anything with green chiles, and I know this would be a big hit here at our house. I can’t eat nuts, but it looks like it would be delicious anyway! Pinning!!

      • Thanks Susan! No problem leaving out the nuts. This dip would be good without them. The green chiles steal the show as always. 🙂

    22. Lovely appetizer! The pecans and the green chile are very New Mexico! Cannot wait to give this a try!

    23. I’m loving your dip series MJ and you know I’m always open for a kick (or something like that ;-)). The combination of cheese and toasted pecan sounds utterly delicious. I wonder what percentage of the world’s pecan production those southern states account for – very cool! I had no idea.

      • Thanks Kelly! The information on the pecan production was quite a surprise to me. In this house, toasted pecans can be used in any dish! 🙂

    24. Both of these spreads sound delicious, MJ, and would be great for a party. With one cool and the other hot, there’d be a little dip for everyone. WIth a little luck, there’ll be some left over so that once the partiers leave, I can grab the bowl, some chips, and relax for a moment before starting the clean-up. 🙂

      • Thanks John! I was thinking the same thing about serving them both at a party. However, I doubt there would be any left over. 🙂

    25. Love your spreads MJ!!This one also looks so good with the green chile and pecans 🙂 Yumm!!!

    26. Yes’m! I am going to try this as soon as I am able. Have green chiles in the freezer screaming to be used. Thank you, thank you!

      • Thanks Debra! Oh how I love reading “I have green chiles in the freezer…”. 🙂 Mine are coming out of the freezer this time of year as well.

    27. Your spreads are amazing… always! And I love this one even more than the latter 🙂

      • Thanks Giulia! Well, since I love spicy, this one is my favorite, but Bobby like the roasted bell pepper better. I certainly wouldn’t hesitate to serve either of them to my friends.

    28. This one is definitely for me! I won’t find the fresh Mexican chile probably, but as you suggest, I might substitute it with other fresh chili types, maybe the medium hot ones sold at Turkish market stalls in my city…
      The idea to include pecan nuts sounds both intriguing and appetising to me (I never buy pecan nuts, I know they are available here, but I have always preferred walnuts in sweets instead; now I must test them in this savoury spread). Thank you for the wonderful idea!

      • Thanks Sissi! So do you know what the names of the chiles are that are sold at your market? I’m trying to put a page together on chiles and it’s hard to know what is sold where, especially in your part of the world.
        I love pecans and have always used them in many of my dishes. Bobby isn’t a big fan of walnuts so I don’t use them quite as much. I think pecans go best in this spread so if you can find them, you’ll love it.

        • MJ, the medium hot (or rather mildly hot, I would say…) variety I buy from Turkish stalls is called “aci sivri”, but maybe there is an English name of this variety too? The chiles are bright green, 1 inch thick and long.
          Here is the way it looks just before pickling http://www.withaglass.com/?p=6389. It’s mildly hot. I have it as a pickled side-dish (the way I would have pickled cucumber).

    29. Green chiles and cream cheese… A perfect pair of ingredients! Looks delicious MJ!

    30. I love those photos! The cheese spread would make me very happy today.

    31. I love the idea of this dip with its green chilies and pecans!

    32. wow. I love spicy food and it looks so yum but finding the green chili on swiss countryside will be probably difficult 😛

      • Thanks Kadri! Yes – I would have to agree with you. Well, just substitute any capsicum pepper that has a thick enough flesh to be roasted. Not sure what you have over there, but if you get a chance, please let me know what peppers in your area might work for this.

    33. More yummy goodness….. just hand me a cracker, slice of toast, carrot stick….. or if you’re not watching, I may stick my finger in it. 🙂

    34. I am all about the CHEESE! This is a delicious spread, MJ.

    35. Great spread! I love spicy and love New Mexico chilies so this has my name on it! Wonderful flavor. I knew Texas and Georgia grew lots of pecans, but didn’t know about New Mexico – I love all the stuff I learn reading blogs! Really nice recipe & post – thanks.

      • Thanks John! I’m glad I could teach you something you didn’t know! I’ve learned a lot from your blog as well. I, too, was surprised to see New Mexico in the top 3 pecan productions. Learn something new everyday!

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