Chef Brett recently made this recipe for our Red Apron Circle donor appreciation event. Now, you can make it at home, enjoying the smoky flavors and reaping the health benefits! Project Angel Heart Registered Dietitian Astrid De la Cruz notes that peppers, including Pueblo chiles, contain capsaicin—a chemical compound that warms the body and provides anti-inflammatory benefits that support your heart and other organs. These peppers are also an excellent source of Vitamin C, which provides immune-boosting benefits. Enjoy!
Pueblo Chili with Pimento Cheese
Makes 4-6 servings
- 4 ounces cream cheese, room temperature
- 1/2 cup kewpie mayo
- 12 ounces Pueblo chilis, charred, skinned, deseeded, and chopped
- 1/2 teaspoon hot sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon sugar
- Pinch cayenne pepper
- Pinch cracked pepper
- Pinch smoked paprika
- 1/4 cup pickled onions, chopped
- 1/4 – 1/2 cup pickling liquid
- 1 pound sharp cheddar, grated
In a large mixing bowl, mix the cream cheese and kewpie mayo until evenly incorporated. Fold in all the other ingredients. Season to taste.
Enjoy!