1 roasted Anaheim Chile skin removed and finely diced
1 roasted Poblano Chile skin removed and finely diced
1 roasted Jalapeño Chile skin removed and sliced into fine rounds
1 roasted Fresno Chile skin removed and sliced into fine rounds
1 teaspoon Red Chile Flakes
1 teaspoon cracked Black Peppercorns
1 teaspoon Kosher Sea Salt
2 oz Cream Cheese
8 oz freshly grated Sharp White Cheddar
Combine chiles, chile flakes, peppercorns and salt.
Slowly start working in the cream cheese on small bit at a time. Making sure to mix until the cream cheese fully incorporated. At this point the cream cheese should look ‘melted’ and have formed a thick sauce (not quite a paste) with the chiles and their juices.
Mix in the grated sharp white cheddar.
Makes approximately 16oz.
NOTE: You can make a much milder version of this (Colette’s version) by using 2-3 Poblano chiles (leaving out the spicier Anaheim, Jalapeño and Fresno) and swapping in smoked paprika for the red chile flakes.