Most mornings before work I make an egg scramble using whatever veggies, meat, and/or cheese that is leftover. It is a quick way to get out the door in the morning and it always satisfies me until lunch. Although I love eggs, from time to time I like to switch it up. My absolute favorite breakfast during the weekday is a carb-loaded bagel with some sort of cream cheese. Even though it slows me down and leaves me peckish before lunch, it is always a delight for my taste buds.
This morning I passed by Panera and decided to grab a few bagels to enjoy with Heidi Swanson's Green Chile Whipped Cream Cheese. Originally her recipe was written using goat cheese, and I certainly like goat cheese, but I happen to have lots of cream cheese leftover from the holidays that needs using up. In truth, you could use goat cheese, ricotta cheese, yogurt cheese, cream cheese, or any other spreadable cheese available to you.
This quick cream cheese falls in line with my new year resolution to keep things simple. A handful of ingredients come together to turn your bagel into a spicy delight. Often times when you have condiments available they can be used for many other things. I think this cream cheese is a prime example of that. It would be perfect for either filling or dipping veggies, fabulous slathered on a sandwich or burger, and a flavor sensation mixed into your scrambled eggs.We absolutely loved this spread as it was extremely flavorful with a slight kick from the serrano. I highly recommend it and think it is a perfect way to help you wake up and face the day!
Green Chile Whipped Cream Cheese
Adapted from 101 Cookbooks
by Heidi Swanson
Makes about 1 cup
8 ounces cream cheese
2 tablespoons half & half, cream, milk or other liquid
3 tablespoons extra virgin olive oil
1 serrano chile, stemmed, seeded, minced
2 medium cloves garlic, smashed & minced
1-1/2 teaspoons toasted sesame seeds
salt, to taste
In a medium bowl whisk together the cream cheese and half & half. A hand blender makes quick work of this if you have one. It should become light, and easily spreadable.
Combine the olive oil, chile, and garlic, in a small saucepan over medium heat. Allow to cook for five minutes or so - it's ok if the garlic takes on a bit of color, but you don't want it to get too dark. Use a slotted spoon or fork to transfer most of the solids to the cream cheese, and stir in. Season with salt to taste. Allow the chile oil to cool a bit. When ready to serve, transfer the cream cheese to a serving bowl, and finish by drizzling with the oil, and remaining garlic and chile solids. Sprinkle with sesame seeds, if desired.