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Softened cream cheese block topped with a thick mound of charred diced roasted jalapeños and red pepper flakes. (Roasted Jalapeño Cowboy Cream Cheese)

Roasted Jalapeño Cowboy Cream Cheese: The Bold Appetizer Your Next Party Needs

This Roasted Jalapeño Cowboy Cream Cheese features a smooth cream cheese block topped with smoky charred jalapeños, red pepper flakes, and a zesty Dijon drizzle. A viral, visually stunning appetizer perfect for game days and parties.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 people
Course: Appetizer, Snack
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 block (8oz / 225g) Cream Cheese Full-fat, slightly softened
  • 4 large Jalapeños Roasted and finely diced
  • 1 tsp (2g) Crushed Red Pepper Flakes
  • 1/2 tsp (1g) Coarse Cracked Black Peppercorns
  • 1/2 tsp (0.5g) Dried Herb Flakes Parsley or Oregano
  • 1 tbsp (15ml) Dijon Mustard Thin and translucent for drizzling

Equipment

  • 1 Baking Sheet or Broiler Pan For roasting peppers
  • 1 Chef's Knife

Method
 

Roast and Assemble
  1. Place jalapeños under a broiler for 10-15 minutes, turning occasionally until the skins are charred and blistered. Remove, steam in a bowl for 5 minutes, then finely dice, keeping some charred skin bits.
  2. Place the rectangular block of cream cheese in the center of a white ceramic plate.
  3. Mound the diced roasted jalapeños over the top. Sprinkle with red pepper flakes, cracked black pepper, and dried herbs.
  4. Zigzag the Dijon mustard over the top in a thin, translucent pattern.

Notes

Keep the cream cheese slightly chilled so it holds its shape.
Leave the seeds in the jalapeños if you prefer a much higher spice level.