Cheese Chiles

These little cheese bites are shaped to look like miniature chile peppers, and they’re a guaranteed conversation starter at any party. Cheddar and Colby cheese get processed with ground red chili until smooth, rolled into teaspoon-sized chile shapes, and finished with a cilantro stem “stalk” and a sprinkle of paprika for color.

The food processor does the real work, blending the two cheeses into a smooth, moldable paste in about a minute. The ground red chili adds genuine heat, not just decoration, so these have a spicy kick that sneaks up on you.

Chilling firms the cheese shapes so they hold their form on the platter. Make them ahead and refrigerate until guests arrive.

Kitchen Tips

• Let the cheeses come to room temperature before processing. Cold cheese stays chunky and won’t blend smooth.
• Roll with clean, slightly damp hands to prevent sticking. The cheese mixture is soft and can get messy.
• Cut the cilantro stems to a uniform ½ inch so the “chiles” look consistent on the platter.
• Dust with paprika lightly for color. Heavy-handed paprika overpowers the cheese flavor.