Mexican Cream Cheese Spread - cooking recipe

Ingredients

1 (8 ounce) package cream cheese, at room temperature and chopped roughly
1 tablespoon mild sweet chili sauce
1 clove garlic, crushed
1 tablespoon lime juice
1/2 - 1 small fresh red chile, chopped (with or without seeds - your preference)
1 -2 green onion, chopped
1 tablespoon chopped fresh parsley (or fresh cilantro)
2 tablespoons shelled pistachio nuts, toasted lightly and chopped
4 8 inch tortillas
vegetable oil, for shallow frying
1 -2 cup fresh salsa, as an accompaniment

Preparation

In a small bowl, beat cheese until smooth and creamy with an electric mixer.
Next, add the chilli sauce, garlic, lime juice, fresh chilli and green onion, and beat again until combined.
Spread a sheet of plastic wrap on your kitchen work surface, place cream cheese mixture on it, and shape into a 3 to 4 inch square.
Enclose the shaped cheese in the plastic wrap, and chill in refrigerator for at least 1 hour (and up to a maximum of 24 hours).
While cheese is chilling, cut each tortilla into 12 wedges.
Shallow fry the wedges in hot vegetable oil until puffed and lightly browned.
When cool, these can be stored in an airtight container for up to 24 hours before serving.
When ready to serve, roll cheese in combined parsley (or cilantro) and nuts.
Place cheese, fresh salsa and tortilla crisps in serving dishes and enjoy.