Cheddarpeno Spread Recipe

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Cheddarpeno Spread
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Ingredients:

Directions:

  1. Cut red pepper and jalapeno pepper in half and remove seeds. Lay them on a cookie sheet, cut sides down, and roast at 450 degrees until skin begins to blacken nicely. Remove from oven and cool completely.
  2. Mix together cream cheese, cheddar cheese and seasonings.
  3. Finely dice the roasted vegetables and gently fold into the cheese mixture. Keep spread refrigerated. Serve with assorted crackers. This also makes a good spread for sandwich wraps. My favorite is spread on a tortilla, topped with some crisp lettuce leaves and warm fajita chicken strips (you can also add diced onion, black olives, black beans, etc, to dress it up). Roll up the tortilla and you've got lunch on the run!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 170.12 Kcal (712 kJ)
Calories from fat 142.33 Kcal
% Daily Value*
Total Fat 15.81g 24%
Cholesterol 51.64mg 17%
Sodium 183.87mg 8%
Potassium 82.14mg 2%
Total Carbs 2.76g 1%
Sugars 1.67g 7%
Dietary Fiber 0.31g 1%
Protein 4.77g 10%
Vitamin C 16.9mg 28%
Vitamin A 0.2mg 7%
Calcium 105.2mg 11%
Amount Per 100 g
Calories 239.68 Kcal (1003 kJ)
Calories from fat 200.53 Kcal
% Daily Value*
Total Fat 22.28g 24%
Cholesterol 72.75mg 17%
Sodium 259.07mg 8%
Potassium 115.73mg 2%
Total Carbs 3.88g 1%
Sugars 2.35g 7%
Dietary Fiber 0.43g 1%
Protein 6.72g 10%
Vitamin C 23.8mg 28%
Vitamin A 0.3mg 7%
Calcium 148.2mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.7
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free

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