Fiesta Cheddar

Fiesta Cheddar (Marbled Cheddar with Roasted Sweet Peppers & Paprika)

A traditional American cheese-styled dish of sharp cheddar marbled with roasted red peppers and smoked paprika, served as a spread with crackers. It reflects the dairy heritage of the U.S. and pairs the tang of aged cheddar with sweet, smoky Southwest-style flavorings.

Prep

15 min

Cook

15 min

Total

30 min

Serves

8 (as an appetizer spread)

Difficulty

Easy

Recipe ingredients

• •450 g (1 lb) sharp cheddar cheese, aged at least 6 months, freshly grated
• •225 g (8 oz) cream cheese, full-fat, softened at room temperature
• •120 g roasted red peppers, homemade or jarred, drained and finely chopped
• •5 ml (1 tsp) smoked paprika, Spanish smoked (pimentón) preferred
• •2 g (½ tsp) ground cumin
• •1 g (¼ tsp) cayenne pepper, optional, adjust to taste
• •2 ml (½ tsp) Worcestershire sauce
• •1 ml (¼ tsp) hot sauce, such as Tabasco
• •2 g (½ tsp) fine sea salt, adjust depending on cheddar's saltiness
• •50 g (⅓ cup) pecan halves, toasted and chopped, for topping
• •15 g (¼ cup) fresh chives, finely snipped, for garnish

Steps

1. 1 Prepare the roasted peppers: if using fresh, char 2 red bell peppers over an open gas flame or under a broiler until the skins are blackened on all sides. Place in a covered bowl for 10 minutes, then peel, seed, and finely chop. If using jarred, drain well and pat dry on paper towels.
2. 2 In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes.
3. 3 Add the grated sharp cheddar, smoked paprika, cumin, cayenne (if using), Worcestershire sauce, hot sauce, and salt. Mix on low speed just until evenly combined; do not overwork.
4. 4 Taste and adjust seasoning — the cheddar should be tangy and assertive, with the smoked paprika adding a deep, sweet smokiness.
5. 5 Transfer half of the cheese mixture to a serving bowl or small loaf pan and smooth the surface.
6. 6 Scatter the chopped roasted red peppers over the first layer, then dollop the remaining cheese mixture on top. Use a knife or skewer to gently swirl the peppers through the top layer, creating a marbled 'fiesta' pattern. Do not fully blend.
7. 7 Sprinkle the toasted pecans and fresh chives over the top. Cover and refrigerate for at least 1 hour to let the flavors meld and the spread firm up.
8. 8 Serve cold or at cool room temperature with sturdy crackers, pretzel rods, or sliced baguette. Safety note: keep refrigerated; do not leave out for more than 2 hours (1 hour if above 29°C / 85°F), as cream cheese and cheddar are perishable dairy products.
9. 9 Storage: cover tightly and refrigerate for up to 5 days. Not recommended for freezing, as the texture of the cream cheese becomes grainy on thawing.