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
Make it step by step
- 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, seed s and stem. Ch op 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!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Karlyn Oyama, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.