When I noticed that some "hot" Jalapeño cheese spread purchased at the supermarket was not nearly "hot" enough, I chopped up a pickled pepper (Embasa brand, very excellent) and mixed it in. This was better. But then, I wondered: why not make it up from scratch? This proved easy to do. Amounts are of no concern in this recipe; use whatever you want. I used sharp cheddar and mozzarella, about equal amounts, mixed with mayonnaise, and, of course, the Jalapeños. The commercial spread used American cheese and Swiss cheese. Get both in slices, and then pile up the slices and cut into thin sticks, and again into small dice. It took only minutes to prepare, and was excellent.
Composed by J. B. Calvert
Created 13 January 2004