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Charcuterie board with green chile spread

Twenty One Steak


Twenty One Steak's charcuterie board with green chile spread. - COURTESY TWENTY ONE STEAK
  • Courtesy Twenty One Steak
  • Twenty One Steak's charcuterie board with green chile spread.


For spread:
1 jalapeño, roasted, peeled, seeded and
11/2 lb. shredded cheddar cheese,
½ c. pimento peppers, packed in water
1 c. mayonnaise
4 oz. cream cheese
¾ c. Pueblo green chiles, roasted,
peeled and diced (seeds optional)
½ c. red bell pepper, roasted, peeled,
seeded and diced
½ tbsp. garlic powder
½ tbsp. onion powder
Salt and pepper

For red onion confit:
1 medium red onion, sliced thin
11/2 c. port
For curry almonds:
1 c. whole almonds, shelled
Curry powder, to taste
Salt and pepper

For charcuterie board:
3 styles of cheese, we recommend 3-year cheddar, Krakow goat cheese and Earl Grey tea-crusted “teahive”
3 styles of sliced meat, we recommend soppressata, duck prosciutto, serrano ham or guanciale
Green chile spread
Pickled vegetables
Curry almonds
Red onion confit
Naan bread, fried
Lavosh or crackers
Baguette, sliced and toasted
Location Details Twenty One Steak
101 S. Main St.
Pueplo, CO
Tuesday-Thursday and Sunday, 5-10 p.m.; Friday-Saturday, to 11 p.m.


For spread:
In a food processor, combine jalapeño and 8 oz. cheddar cheese and blend until finely chopped. Add pimento peppers and blend until smooth. Add mayonnaise and cream cheese, and blend until smooth. In a large mixing bowl, combine the purée with the remaining cheddar, green chiles, red pepper and garlic and onion powder. Add salt and pepper to taste. Cover and refrigerate. Makes 1 quart of spread, which should keep in the refrigerator for up to a week.

For red onion confit:
In a medium pot, combine red onion and port. Simmer over medium-low heat and reduce until just 1/4 of the liquid remains, about 20-30 minutes. These should keep in the refrigerator for 3-4 days.

For curry almonds:
Toast almonds, then toss with salt, pepper and curry powder.

For charcuterie board:
Assemble all ingredients on a platter or cutting board and serve.


When we serve this at Twenty One Steak, we use cheeses from our local Springside Cheese shop. We use local Pueblo chiles in our version of a Southern pimento cheese spread. We have added green chiles to the traditional pimento peppers for a slightly more spicy and very flavorful dip. Seed the green chiles if you want a milder spice level. This item is a nod to my Southern upbringing — I’m from Kentucky — fused with local ingredients found in Pueblo. Enjoy!

— Submitted by Twenty One Steak chef Jonathan Frakes

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