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.
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.
Add the dash of salt, the oregano, and the pecans. Stir to combine.
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.
Recipe author: MJ of MJ's Kitchen