Remember me telling you all you need in any recipe is a GREAT BASE and you can modify it into a bajillion new recipes/adaptations? Well just by using the Cheesy Hefeweizen Spread recipe as the base for this, I came up with KILLER spicy chicken spread that can be used in a multitude of ways. I’ve had this as a spread with chips/crackers; I’ve put it on pizza bread; I’ve stuffed this into baby peppers, I’ve put it on toast… the list goes on and on.
This is probably my favorite spin off of the base recipe yet. Now you can adjust it to your spice-level. It’s spicy but it’s just enough. You can most certainly add more cayenne or even some fresh jalapenos but for me the green chilis with the paprika and cayenne just pack enough heat. I didn’t want the spiciness to overpower it.
Now what I want is for YOU to take the base recipe and come up with your spin-off of this. What would YOU add to this to make it your own?
- 3 cups sharp cheddar cheese
- 1 cup Asiago
- 1 cup mozzarella
- 8 ounces cream cheese, softened
- 1 heaping tablespoon garlic, minced
- 2 teaspoon Worcestershire sauce
- 1/4 teaspoon ground mustard
- 1 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, plus more to taste
- 2 tablespoon chives, minced
- 1/2–1 teaspoon smoked paprika
- 3/4 cup Hefeweizen wheat beer
- 4 ounces green chilis, chopped
- 2 chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 cup panko *optional
- In a skillet over medium heat, add the oil and heat until shimmery.
- Season the chicken breasts with the salt and 1/2 teaspoon black pepper.
- Cook for 5-7 minutes on each side or until the temperature reaches 165F.
- Remove from pan and set aside to cool.
- In a food processor fitted with a coarse shredder attachment, grate the cheddar, Asiago and mozzarella.
- Remove the shredder attachment and fit the food processor with the blade attachment.
- Add the garlic, cream cheese, Worcestershire sauce, mustard, remaining black pepper, smoked paprika and cayenne pepper and pulse to combine.
- With the processor running, slowly pour in the beer, blending until a smooth mixture forms.
- Transfer the spread to a serving bowl.
- Either shred the chicken or slice into small chunks and add to the cheese spread.
- Add in the green chilies and mix well.
- If the mixture is on the wet side (the chilies may cause this – I leave the juice in though for extra flavor) add in some of the panko until it’s of a spreadable texture.
- Transfer the bowl to the refrigerator and chill for at least 3 hours or up to overnight (the longer it sits the more the flavors will develop).
- This can be eaten hot or cold. If you want it heated, remove the plastic wrap and bake at 350f for 20 minutes or until all melty and gooey.
This is excellent slathered on a piece of thick cut crusty bread and then baked at 350F for 8-10 minutes.
On pizza as the ‘sauce’ then add on some toppings – maybe some chopped tomatoes, avocado slices and jalapenos.
Take some pita bread, cut it into 6 triangles, bake them until toasty/crispy and serve on a buffet table with some celery stalks.