in Latin America

Quesadillas – Cream

updated

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Ingredients for 5 servings:

  • 200 g crème fraîche
  • 200 g cream cheese
  • 4 small chili peppers, dried and crumbled
  • 1 small garlic clove(s), crushed
  • 250 g cheese (Emmental) or Cheddar, grated
  • some milk
  • 2 dashes of sauce (red pepper sauce)

Instructions

Working time approx. 8 minutes; Total time approx. 8 minutes

spicy cream as a dip or spread

Blend all ingredients together with a hand blender. Add a little milk for a creamy consistency. Refrigerate until ready to use. Keeps refrigerated for about 3 days (we’ve never had any leftovers longer than that for long-term testing). This amount makes about a large café-au-lait bowl full. It also tastes great as a topping on scrambled eggs or simply mixed into hot pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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