Roasted Chile Cheese

Roasted chile cheese is a mix of roasted New Mexico chile, 3 cheeses, lime, and a few other ingredients. Makes a spicy party dip or filling for a grilled cheese.

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Roasted Chile Cheese is a twist on the traditional pimento cheese.  However, instead of roasted pimento peppers, roasted chile cheese is a mix of roasted New Mexico red and/or green chile, three cheeses, green olives, and a bit of this and a bit of that.  It has no mayonnaise or salad dressing as a pimento cheese might have making it a pure celebration of the marriage of roasted chile and cheese.  It’s sweet.  It’s spicy.  And it’s darn good!!!

You can use this roasted chile cheese as a dip, appetizer, snack or as the filling for a grilled cheese sandwich.  We enjoy it served very simply with baked flour or corn tortillas.  I don’t use salted chips, because with all the cheeses, it’s salty enough.  If you don’t have any roasted New Mexico chile, do not fret.  Check out the Kitchen Notes for substitutions.


Roasted Chile Cheese Spread

 Roasted chile cheese is a mix of roasted New Mexico chile, 3 cheeses, lime, and a few other ingredients. Makes a spicy party dip or filling for a grilled cheese. #chile #appetizer @mjskitchen |

Roasted chile cheese is a mix of roasted New Mexico chile, 3 cheeses, lime, and a few other ingredients. Makes a spicy party dip or filling for a grilled cheese.
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Roasted Chile Cheese Spread Recipe
20 mins
Total Time
20 mins

If you have some roasted green chile, this delicious little appetizer takes only 20 minutes to make. Your guests will love it.

*See Kitchen Notes for substitutions and further information.

Course: Appetizer, Green chile
Cuisine: New Mexico
Yields: 3 cups
Recipe Author: MJ of MJ's Kitchen
  • 1 cup Monterey Jack cheese, grated
  • 1 cup Cheddar cheese, grated
  • 1 cup sharp or aged cheddar cheese, grated
  • 4 ounces mild/medium roasted red or green chile*, minced
  • 1 roasted hot chile pod*, minced
  • 1 Tbsp. minced green olives
  • 2 Tbsp. minced cilantro
  • 1 Tbsp. minced onion
  • ¼ tsp. red chile spice blend*
  • juice from 1 lime
  1. Add the three cheeses to a large bowl. Using a fork toss together to evenly distribute and combine.
  2. Add the remaining ingredients. Toss together to distribute and combine.
  3. With a spatula, continue to stir the mixture until the cheese starts to break up and all of the ingredients come together evenly distributed.
  4. Transfer to a serving bowl. Serve immediately or refrigerate.
  5. If refrigerated, remove about 30 minutes before serving. Best at room temperature or just a little cool.
  6. Served with crackers, baked flour tortilla chips, or any unsalted chips.
Kitchen Notes

Roasted Chile – The batch of roasted chile cheese in the pictures was made with roasted red New Mexico chile (mild and hot).  Roasted red provides a sweetness like that of pimentos or red bell pepper, but a different flavor and more spice.  However, roasted pimento or sweet bell pepper could be used as a substitute.  You could also used roasted green chile instead of red or a little of both.  Just use a little medium or hot in order to give a spicy kick.


Hot chile pod – For the spiciness, add a little hot chile (e.g. jalapeno, poblano, serrano), red or green.


Red Chile Spice Blend – If you don’t have the blend, substitute with 1/4 tsp. red chile powder, a dash each of garlic powder, onion powder, chipotle powder or smoked paprika.




Roasted chile cheese is a mix of roasted New Mexico chile, 3 cheeses, lime, and a few other ingredients. Makes a spicy party dip or filling for a grilled cheese.


If you like this Roasted Chile Cheese spread/snack, then I’m sure you’ll enjoy these other snacks as well.

Green Chile Pecan Cheese Spread

Roasted Bell Pepper Cheese Spread

Roasted Bell Pepper Appetizer

Roasted Red Chile Spread











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50 Responses to “Roasted Chile Cheese”

  1. Roz | La Bella Vita Cucina August 6, 2016 at 4:05 am #

    I know that I would love this cheese dip, MJ. There is a version of pimento cheese here in SC that is loaded with jalepenos and it is my favorite. I’d gobble this down in no time and spread it on so many things. Great recipe!

    • mj August 6, 2016 at 7:40 pm #

      Thanks Roz!

  2. April J Harris July 23, 2016 at 3:41 am #

    MJ, your Roasted Chile Cheese looks absolutely delicious. Love the combination of cheeses and it all sounds so flavourful. Thank you so much for sharing with us at the Hearth and Soul Hop. Scheduled a share on the H&S Facebook page 🙂

  3. Anna @ shenANNAgans July 6, 2016 at 3:28 am #

    MJ, you are a star, seriously, this looks super so dang good. I read somewhere that spicy food is great for digestive health, so I am trying to eat some more spicy food. Looking forward to trying this yummy!

    • mj July 10, 2016 at 8:46 pm #

      I eat a whole lots of spicy food and have no problem with digestion, so I would have to agree with that. 🙂 Thank you so much for your ice comments!

  4. swathiiyer July 5, 2016 at 11:40 am #

    Mj delicious, love this one thanks for sharing with Hearth and soul blog hop, pinning, tweeting

    • mj July 5, 2016 at 7:53 pm #

      Thanks so much Swathi! Your feedback and sharing is always appreciated.

  5. Jay July 4, 2016 at 8:23 pm #

    Wow that looks so easy to make. I love the combo of different chilies. Of course anything with cheese is always a winner. Excited to eat this.

    • mj July 5, 2016 at 7:52 pm #

      Thanks Jay! Yes, it is VERY EASY to make! Hope you get a chance to make it.

  6. April J Harris July 4, 2016 at 11:40 am #

    Your Roasted Chile Cheese looks amazing, MJ! What a wonderful, flavourful appetizer. The photograph alone is making my mouth water. Pinned! Thank you for sharing with us at the Hearth and Soul Hop.

    • mj July 4, 2016 at 1:29 pm #

      Thank you so much April!!! Thanks for pinning!

  7. Sissi July 4, 2016 at 2:31 am #

    Another gorgeous-looking recipe I’d never ever think about, but I would fall in love in instantly. The only cheese of those you mention I might get here is aged cheddar, but I’m sure good gruyère would be perfect too. I must experiment.
    Thank you for reminding it’s time to think of roasting chile for the winter! This summer I’ll make really huge huge amounts and freeze them.

    • mj July 4, 2016 at 1:29 pm #

      thanks so much Sissi!!! It’s almost chile roasting time here as well. Still have about 3 weeks to go, but luckily I still have some roasted chile that I must use up in the freezer. Oh darn! Ha Ha!!!! Wish I could send you some! Gruyere does sound like a good substitute.

  8. Karen (Back Road Journal) July 1, 2016 at 12:00 pm #

    I really enjoy pimento cheese but this has to be much more flavorful. Thanks for all the suggestions for the substitutions for us poor foodies that can’t get your delicious chilies.

    • mj July 4, 2016 at 1:21 pm #

      Thanks Karen! I find it more flavorful because it’s not drown with mayo or dressing. It’s just chile and cheese. 🙂

  9. Evelyne CulturEatz June 30, 2016 at 10:53 am #

    Oh just love the sound of the roasted chili cheese, great play on flaovrs. And I thought grilled cheese sandwich right away and saw you mentioned it. Great recipe.

    • mj July 4, 2016 at 12:57 pm #

      Thanks Evelyne! It makes and awesome grilled cheese!!!

  10. Raymund June 29, 2016 at 11:42 am #

    This is a good dip but I think I will put this in burgers and hotdog sandwiches as well, they will certainly spice things up.

    • mj June 30, 2016 at 9:24 am #

      Burgers is a great idea!!! Thanks!

  11. Cathleen @ A Taste of Madness June 29, 2016 at 8:23 am #

    This looks delicious! I am in love with spicy foods, so this would be perfect for me!

    • mj June 30, 2016 at 9:24 am #

      Thanks so much Cathleen!

  12. Anne@ASaladForAllSeasons June 28, 2016 at 8:46 pm #

    Wow….this looks so good MJ! I love pimento, but this looks far more flavorful! Ever think of packaging this stuff? I’d be your first customer! 🙂

    • mj June 30, 2016 at 9:23 am #

      Thanks so much Anne! Why package it when it’s SO EASY to make? But if I do…you’ll be the first I notify. 🙂

  13. Abbe@This is How I Cook June 28, 2016 at 7:43 pm #

    Yes! Love this! I did one awhile back with peppadews and green chilies but it still had the mayo. Love that this one doesn’t it! Looks great MJ!

    • mj June 30, 2016 at 9:22 am #

      Thanks Abbe!Had to look up peppadews. We’ve always called these cherry bombs. Good to know the official name! Thanks!

  14. Liz June 28, 2016 at 7:00 pm #

    This spread sounds fantastic! And it could sit out in the heat for a while without the usual worries. Thanks for all the substitution suggestions—makes it much more approachable for us in the Midwest 🙂

    • mj June 28, 2016 at 7:36 pm #

      Thanks so much Liz! Yes, because it can sit out for a while, it makes it great for picnics and potlucks.

  15. Debra Eliotseats June 28, 2016 at 1:41 pm #

    I am babying along some green chilies in the garden and I certainly know what two will be used for! This sounds fantastic, M.J.

    • mj June 28, 2016 at 7:33 pm #

      Thanks so much Debra!! Hope you green chile plants yield a lot of chiles!

  16. Amy (Savory Moments) June 28, 2016 at 6:34 am #

    MJ this looks super delicious! I can’t get enough spicy foods lately, so I know this would hit the spot!

    • mj June 28, 2016 at 7:32 pm #

      Thanks Amy! Spicy is good for us you know. 🙂

  17. Judy Purcell June 27, 2016 at 8:34 am #

    Oh MJ, this sounds wonderful! I am not a big fan of pimento cheese spread, but I think this would be right up my alley. Yum!

    • mj June 28, 2016 at 7:31 pm #

      Thanks so much Judy! You know, I’m not a big fan of pimento cheese either because of the mayo. That’s why I left the mayo out and it’s quite good without it.

  18. Adina June 27, 2016 at 4:31 am #

    Amazing all of the things you make with the chilies!

    • mj June 28, 2016 at 7:30 pm #

      Thanks Adina! Obviously we love chile. 🙂

  19. John/Kitchen Riffs June 26, 2016 at 2:07 pm #

    What a great idea! Love pimento cheese, and you’ve elevated it to 11. Times 11! This looks just superb — thanks.

    • mj June 28, 2016 at 7:30 pm #

      Thanks so much John!! Glad you like it. 🙂

  20. Libby Kincheloe June 26, 2016 at 1:39 pm #

    Oh, yum! The olives are a nice touch. I could eat a bowl of this all by itself!

    • mj June 28, 2016 at 7:29 pm #

      Thanks Libby! The olives do give this a nice depth of flavor.

  21. Tamara June 26, 2016 at 12:10 pm #

    Hola MJ! Every time I read your posts, I get a little homesick for our beloved New Mexico! This Roasted Chile Cheese Spread looks and sounds amazing! I love roasted red chile, but I’ll have to settle for green as that’s what we can get in McAllen. I’m grateful HEB brings in fresh green chile in the fall. I’ve got a few bags in my freezer still, and we’ve got to try this!

    • mj June 28, 2016 at 7:27 pm #

      Hola Tamara! It’s interesting how few people realize the wonderful flavor of roasted red. I probably should keep it more of a secret. 🙂 Sorry you can’t get it in Texas. However, this chile cheese works great with green. It yields a different flavor, but it’s still yummy! Thanks!

  22. Angie@Angie's Recipes June 26, 2016 at 11:39 am #

    I NEED some too. Roasted chile and cheese..a fantastic combo, MJ.

    • mj June 26, 2016 at 12:11 pm #

      Thanks so much Angie!

  23. Loretta Moore June 26, 2016 at 10:58 am #

    I was born in Ruidoso and love Mexican food (the New Mexican way). People always look at me weird when I describe the flat enchiladas with a fried egg on top – we fed it to a bunch of Texans when my brother had his rehearsal dinner. This cheese spread sounds great, I always mix in chopped jalapeno into my pimento cheese.

    • mj June 26, 2016 at 12:11 pm #

      Flat enchiladas with an egg is comfort food and everyday food in New Mexico, as you well know!!! There is nothing better. I LOVE it that you served it at a rehearsal dinner! That is so New Mexican. 🙂 Thanks for stopping by and leaving a comment!

  24. Deb|EastofEdenCooking June 26, 2016 at 9:46 am #

    I’m waiting for Hatch chilies to arrive at the grocery store and this recipe will be a scrumptious way to begin the season! The roasted chile-cheese dip is a fantastic recipe to take to a 4th of July picnic or BBQ!

    • mj June 26, 2016 at 12:09 pm #

      It’s probably going to be a couple of months still before you see Hatch chile, but they are worth the wait. 🙂 I still have a couple of packages of both red and green in the freezer, so I’m continuing to enjoy the flavor. This chile cheese would definitely be great for the 4th! Thanks Deb!

  25. Jan Cook June 26, 2016 at 9:40 am #

    That’s my kind of cheese spread! YUM!!

    • mj June 26, 2016 at 12:07 pm #

      Thanks Jan! 🙂


  1. Your Southwest Travel Monthly RoundUp - Melodie K - July 1, 2016

    […] Roasted Chile Cheese (MJ’s Kitchen) A simple but “perfect-for-crackers-and-chips” recipe made interesting with a blend of cheeses and New Mexico chile. DE-LI-CIOUS! […]

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