Living in New York for 4 years, I became really obsessed with New York bagels, and of course, their cream cheese. I had never seen so many options for cream cheeses, and I tried new ones all the time. I really love plain low fat cream cheese, but when I tried the Jalapeno Cheddar Cream Cheese, I totally fell in love.
Recently I had an abundance of jalapenos, so I was pretty much thinking of everything and anything I could make with these bad boys. If you follow me on Facebook, you may have seen that I asked my readers what they suggested and I heard a lot of great suggestions. Everything from Jalapeno Popper Pizza to Jalapeno Corn Bread – these are all on my list, but I needed to make my favorite Jalapeno Cheddar Cream Cheese first – it’s just so good!
This cream cheese comes together super quick, and the longer you let it sit in the fridge after you make it, the better it tastes! Well, I should also say, the spicier it gets! The jalapeno spice really gets stronger as you let it set, which it great. I love spreading this on my favorite everything bagel, but it would be great on any type of bagel. If you don’t like it so spicy, just use less jalapenos.
- 4 roasted jalapenos, diced
- 1/4 cup extra sharp cheddar cheese, shredded
- 8 ounces cream cheese (I used 1/3 less fat/neufatchel), room temperature
- In a medium bowl, add cream cheese, cheddar cheese, and jalapenos. Using a form or masher, stir until completely combined and no big clumps. You could also use your stand mixer or electric mixer for this. Place in an air tight container, and refrigerate for at least 1 hour before serving.
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