Smoked Poblano Cheese Spread

Photo: lisa garza

Ingredients

2 1/2 cups (10 oz.) cream cheese

1 large smoked Poblano pepper, chopped

3 garlic cloves crushed

3 teaspoons lime juice

1 teaspoon sea salt

1 teaspoon fresh ground black pepper

Preparation

Smoke the Poblano pepper over the fire to blister the skin on all sides to release the flavor. Put it into a brown paper bag and set aside for 10 minutes. Take it out of the bag and remove the blistered skin and chop. Discard the vein, seeds and stem. Chop the pepper up in a food processor.

Add the cream cheese,lime juice, garlic, salt, pepper.

Store it in a container with a lid and eat with crackers, sandwiches, tacos or on a baked potato!