Jalapeno Cheese Spread
Jalapeno Cheese Spread will spice up your snack game for any holiday or celebration. A tasty topping for crackers, veggies or bread.
Servings: 20
Calories: 125kcal
Ingredients
- 1 pound American Cheese Good quality from the deli (not Kraft singles)
- 1 cup candied jalapenos diced (or pickled jalapenos)
- ¼ cup Syrup or Brine from Jalapenos
- ¼ cup all purpose flour
- ¼ cup granulated sugar
- ⅓ cup white vinegar
- 12 ounces Evaporated Milk (Not sweetened condensed milk)
Instructions
- Cut cheese into thin strips or you can grate it on the large side of a cheese grater. Set aside.
- Dice the candied jalapenos and set aside.
- Add flour and sugar to a heavy bottom, large saucepan and whisk together.
- Next, whisk in the vinegar and then the evaporated milk.
- Place over low heat, whisking often until mixture thickens. It is important to cook this on low or it will curdle and it is impossible to get a smooth cheese spread if that happens.
- Add the cheese and whisk until cheese is melted and smooth, keeping at a low temperature.
- Remove from heat and stir in diced jalapenos and syrup or brine from jalapenos.
- Pour into a bowl and cover with plastic wrap, placing the plastic wrap directly onto the cheese so that it doesn’t develop a skin.
- Refrigerate for 4 hours or until ready to serve.
- Jalapeno cheese spread can be served chilled or at room temperature.
Notes
- Serve cheese spread with crackers or spread on party bread slices.
- Stuff celery sticks with jalapeno cheese or serve with carrots and other crisp vegetables.
- Makes a delicious sandwich spread for burgers, ham or turkey.
Nutrition
Calories: 125kcal | Carbohydrates: 7g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 511mg | Potassium: 96mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 371IU | Vitamin C: 1mg | Calcium: 283mg | Iron: 0.4mg
