Mexican Cream Cheese Spread

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 (8 ounce) package cream cheese, at room temperature and chopped roughly
• 1 tablespoon mild sweet chili sauce
• 1 clove garlic, crushed
• 1 tablespoon lime juice
• 1/2-1 small fresh red chile, chopped (with or without seeds - your preference)
• 1 -2 green onion, chopped
• 1 tablespoon chopped fresh parsley (or fresh cilantro)
• 2 tablespoons shelled pistachio nuts, toasted lightly and chopped
• 4 8 inch tortillas
• vegetable oil, for shallow frying
• 1 -2 cup fresh salsa, as an accompaniment

Recipe

• 1 in a small bowl, beat cheese until smooth and creamy with an electric mixer.
• 2 next, add the chilli sauce, garlic, lime juice, fresh chilli and green onion, and beat again until combined.
• 3 spread a sheet of plastic wrap on your kitchen work surface, place cream cheese mixture on it, and shape into a 3 to 4 inch square.
• 4 enclose the shaped cheese in the plastic wrap, and chill in refrigerator for at least 1 hour (and up to a maximum of 24 hours).
• 5 while cheese is chilling, cut each tortilla into 12 wedges.
• 6 shallow fry the wedges in hot vegetable oil until puffed and lightly browned.
• 7 when cool, these can be stored in an airtight container for up to 24 hours before serving.
• 8 when ready to serve, roll cheese in combined parsley (or cilantro) and nuts.
• 9 place cheese, fresh salsa and tortilla crisps in serving dishes and enjoy.