Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
2 (8-ounce) packages light cream cheese, softened
1 cup (4 ounces) shredded Cheddar cheese
3 green onions, finely chopped
3 chipotle peppers (softened in hot water)
1/2 teaspoon Creole seasoning
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce
1/3 cup chopped pecans, toasted
Garnishes: green onion curls, pecan halves
Combine cream cheese and next 9 ingredients in a food processor, and pulse 3 times, stopping to scrape down sides. Stir in toasted pecans, and chill 2 hours. Garnish, if desired. Serve with assorted crackers and vegetables.
Makes 3 cups.
Adapted from recipe in Southern Living SEPTEMBER 2002