After Filo Rolls with Chilli and Feta it seems strange to write once more about chilli as the protagonist, but I really couldn’t resist sharing it while I’m still in the middle of chilli roasting frenzy. This Europeanised version of MJ’s Green Chile Pecan Cheese Spread, containing Greek yogurt and walnuts instead of cream cheese and pecans, is a fantastic treat for a fiery food lover and the quickest thing one can do with roasted chilli at the same time.
Actually this spread was the first thing I did with my very first batch of roasted chilli (before the previously posted Filo Rolls). The choice of Mj’s Kitchen as the source of inspiration for this first roasted chilli dish was obvious, since, as a highly experienced specialist of chilli roasting and cooking, MJ has a huge choice of related luscious looking recipes. Thanks to MJ’s encouragement I discovered how this simple process creates an utterly delicious product, incredibly easy to experiment with and will always be grateful for that. I have not only replaced some products, but I have also changed the ingredients’ ratio, so check MJ’s original Chile Spread Recipe.
TIPS: Make sure you use chilled chilli peppers and Greek yogurt straight from the fridge (though the best is to refrigerate the paste for several hours in the fridge because the flavours improve with time).
Try to add some grilled bacon bits next tim, as MJ recommends (I certainly will!).
Preparation: 5-10 minutes
1 cup (250 ml) chopped roasted (and skinned) medium hot green chilli, chilled
125 g (about 4 oz) very cold Greek yogurt or any other rich, thick natural yogurt
2-3 tablespoons chopped walnuts
juice from 1/2 medium lime
1 teaspoon crushed dried oregano
Combine everything, taste to check the seasoning, refrigerate for several hours (or use very cold ingredients, straight from the fridge).