RECIPE: REC: Green Chile Cheese Spread - I'm not really into dips or spreads too much, but I've been wanting

RECIPE:
M

meryl

Well-known member
to try this for a long time. It's very good! It's ultra thick, so I thinned it out with some extra sour cream. Also, it's not hot/spicy, so I adjusted the hot sauce and chili powder to taste. I omitted the Monterey Jack and used about 7 1/2 oz of cheddar, a mixture of Cabot extra sharp and Dubliner, plus I doubled the green chiles.

GREEN CHILE CHEESE SPREAD

A make-ahead cheese spread. Serve with corn chips, tortillas, or your favorite assortment of crackers.

Ingredients:

4 ounces cream cheese, softened

1/4 cup sour cream (I used an extra 4 - 5 tsp)

1 cup shredded cheddar cheese (about 4 oz)

1 cup shredded Monterey Jack cheese (about 4 oz)

1 (4-oz.) can diced green chiles (I used 2 cans)

3 tablespoons sliced green onion (I used about 5 Tbsp, about 3 - 4 scallions)

1/2 teaspoon hot pepper sauce (I used more, to taste)

1/2 teaspoon chili powder (I used a little more)

1/4 teaspoon ground cumin (I used a little more)

Directions:

COMBINE cream cheese and sour cream in medium bowl. Stir in cheddar cheese, Monterey Jack cheese, chiles, green onion, hot pepper sauce, chili powder and cumin. Mix well. Refrigerate until ready to serve. *(Note: One reviewer served it warm - heated until cheese melted).

Makes 2 cups (mine yielded more, about 2 2/3 cups).

 
I love that stuff, but I can't eat avocadoes anymore. I've developed a weird reaction to them, and I

can't find any information about it anywhere. Nothing about potential allergies, etc. Strange.

 
I have two-layered cheese and pesto torte and hot artichoke heart spread

I've made both of these so many times I cannot count- the layered cheese and pesto torte is so wonderful after you get done spreading it on crackers or bread and have some leftovers, toss it with hot fettucini for an amazing pasta dish.

LAYERED CHEESE AND PESTO TORTE
Fills 4-cup mold

1 cup fresh pesto

Cheese: 1- 8 oz package cream cheese, softened, 5 oz Brie or
Camembert, rinds removed, 1/2 cup whipping cream.

Beat cheeses together with mixer until nearly smooth. In a
second bowl, beat whipping cream until it forms soft peaks.
Fold whipped cream into cheese.

Prepare mold by lining with plastic wrap. Spread 1/4 cheese
mix in mold (sometimes I sprinkle toasted pine nuts in first
depending on the mold I am using) then 1/3 of the pesto and
so on- Refrigerate to set up and unmold.

HOT ARTICHOKE HEART SPREAD

1 large can artichoke hearts (in water not oil), drained and chopped
1 small can chopped green chilies, drained
1 garlic clove, minced
1 cup mayonnaise
1 small handful Parmesan cheese
2 tbs. sliced green onions
2 tbs. seeded, chopped tomato

Heat oven to 350 F. Mix all ingredients except onions and tomatoes until well blended. Spoon into shallow ovenproof dish or 9-inch pie plate. Bake 20 to 25 minutes or until lightly browned. Sprinkle with onions and tomatoes. Serve with toasted bread cutouts.

 
Meryl, you should read this. I remembered seeing something about this

before. Apparently people allergic to ragweed are even more susceptible. Have you ever noticed a problem with banana, kiwi, water chestnuts or latex? Besides the below, do a search on chitinase allergy.

If you have an Banana Allergy then you suffer from allergies Type 1 or contact allergy. The protein found in banana called chitinase, causes the immune system in some individuals to overreact and treat the protein as harmful to your body. The reason the body overacts to certain foods is not clear and more studies are needed. The protein called chitinase is also found in avocado and kiwi fruit.


Bananas originated in Malaysia around 2,000 B.C. and then spread throughout the Philippines and India. Alexander the Great recorded them being grown in India in 327 B.C. Today bananas are grown in most tropical and subtropical regions around the world with the main commercial producers located in Central America. With the development of rapid transportation bananas have become widely available.

To be allergic to banana you body's immune system must be overacting to the banana protein chitinase. Another cause of the allergy reaction could be due to intolerance to bananas and not a true allergy reaction. This intolerance could be caused by Vaso-active amines.

Vaso-active amines are histamine like substances that occur naturally in foods and can trigger symptoms that can mimic allergy reactions. Vaso-active amines are called histamine, phenyl-ethylamine, serotonin, tyramine and dopamine.

Serotonin is found in banana, and the symptom of serotonine ingestion include cramping, flushing of the skin, headache, and heart palpitations. The severity of the symptoms is dependent on the amount the histamine like substance ingested and the lack of the histamine metabolizing enzyme diamine oxidase in your system.

Most food allergy or food intolerance reactions usually happen within a few minutes to a few hours after eating the bananas. Most mild to moderate reactions last less than a day and can involve a rash on the skin, cramps, diarrhea, nausea, vomiting, runny nose, watery eyes, wheezing and coughing.

For individually that are allergic to banana symptoms may not appear or the symptoms may be to mild to be noticed the first few times bananas are eaten. Sensitivity can develop over time and can start out very mild and slowly develop into life-threatening allergic reactions.

A cross-reaction is also a very common problem in individuals who are allergic to banana. If a person suffers from an allergic reaction to the protein in bananas a possibility to being allergic to the same proteins in latex is very high. Other foods to watch out for cross-reaction with a Banana Allergy are avocado, kiwi and chestnut.

Always consult your doctor before using this information.

This Article is nutritional in nature and is not to be construed as medical advice.

 
Have you ever made baba ganoosh, Amanda? Still looking for the taste of

the kind I get at the salad bar. Mine doesn't come close!

 
Melissa, I've always been allergic to ragweed! (but not any of the other things listed). I used to

be able to eat a whole raw avocado at a time, and loved it. Then, about a year ago, I started having weird reactions - I'd feel light headed and just overall, very strange. Most of the time, the ones I've tried have been from Mexico, and I thought maybe it was some kind of pesticide in there or something. In the past, when I lived in NY and FL, I had been getting the ones from CA, but I haven't been able to find them here in NC. Even so, I was eating the ones from Mexico for the past few years, and they didn't seem to bother me until about a year ago.

 
Strange how allergies can appear later in life, but least an allergy to peanuts is pretty common -

- But avocadoes????

 
Meryl, I have the same reaction as you have to avocados.

I'm not allergic to much else, though. I have read about avocado allergies on the net, and I don't think it's all that uncommon.

 
I grill the eggplant on a hibachi until charred.

Poke the eggplant with a fork several times, then grill until charred all over, and the insides are soft and mushy. (If you don't pierce the skin before grilling, it'll explode. Trust me.)

Then scrape out the eggplant flesh to make the baba "ganoosh". I use the same things in hummus - lemon juice, tahini, salt and olive oil.

 
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