This Cheesy Poblano Spread is really, really good. It will make it very difficult to stop eating it. Creamy, cheesy, delicious goodness. Super easy to make and perfect with some fresh bread and wine as a weekend treat.
Cheesy Poblano Spread
-2 tbsp olive oil
-3 garlic cloves
-1 cup cherry tomatoes, whole
-½ leek, sliced
-2 large poblanos, stem and seeds removed & drained, diced
-2 tbsp creme fraiche
-70g cream cheese
-½ cup cheddar, shredded
-salt and pepper to taste
1 Set a small saucepan over low heat and add the olive oil, the garlic cloves and tomatoes. Allow the oil to heat slowly and turn the garlic and tomatoes often. Cook on low for at least 15 minutes. The garlic should become light golden-brown and the tomatoes will soften.
2 While the garlic and tomatoes soften in the oil, slice the leeks and dice the poblano pepper.
3 Press the garlic down with a fork and if it is soft enough to press into the oil completely, do it at this point, otherwise keep cooking until it is very soft.
4 Add the leeks to the oil mixture and cook for 5 minutes until it starts to soften as well. Add then the poblanos and the creme fraiche. Mix well and make sure the garlic has broken down at this point. Let the mixture bubble up for about 3 minutes.
5 Turn off the heat and mix in the cream cheese and the shredded cheese. Stir until thoroughly combined. Season with salt and pepper to taste.
6 Optional: You can place the poblano spread on an oven-safe dish and put it under the broiler for a few minutes until the top gets golden brown.
Notes
- Enjoy this beautiful Cheesy Poblano Spread with Bread as a lovely weekend treat!
- Make it spicy! Add fresh jalapenos, serranos or chipotles to the mix!
- Make it ahead! Keep it in the fridge until needed and then place it in the oven until bubbly and golden-brown before serving.
- You can double up the recipe without a problem, make it your own!