Go Back
Close up view of Roasted Jalapeño Cowboy Cream Cheese with visible charred jalapeño skins and red pepper flakes.

Roasted Jalapeño Cowboy Cream Cheese: The Bold Appetizer You Need

This Roasted Jalapeño Cowboy Cream Cheese features a softened cream cheese block topped with smoky, charred roasted jalapeños, red pepper flakes, and a zesty Dijon mustard drizzle. Perfect for Pinterest-worthy entertaining and bold flavor fans.
Print Recipe Pin for Later
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 people
Course: Appetizer, Snack
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1 block (8 oz / 225g) Cream Cheese Full-fat, softened to room temperature
  • 4-5 large (150g) Fresh Jalapeños To be roasted and diced
  • 1 tsp (5ml) Olive Oil For coating peppers
  • 1 tsp (2g) Crushed Red Pepper Flakes
  • 1 tsp (2g) Coarse Cracked Black Peppercorns
  • 1/2 tsp (1g) Dried Herb Flakes Parsley or Oregano
  • 1 tbsp (15ml) Dijon Mustard Translucent variety preferred

Equipment

  • 1 Tongs For charring peppers
  • 1 White Ceramic Plate For presentation

Method
 

Roasting and Prepping
  1. Coat jalapeños in olive oil and roast over a gas flame or under a broiler until skins are blackened and blistered (8-10 mins).
  2. Steam peppers in a covered bowl for 5 minutes, then dice into 1/4-inch pieces, keeping some charred skin for flavor.
Assembly
  1. Place the softened cream cheese block on a white plate and slightly indent the top with a spoon.
  2. Mound the diced peppers on top, then sprinkle with red pepper flakes, black pepper, and dried herbs.
  3. Zigzag the Dijon mustard over the pepper mound in a thin, translucent pattern.

Notes

Ensure the cream cheese is fully softened for the best texture.
Keep the charred bits of skin for an authentic smoky flavor.