Deliciously easy pecan cheese spread is the perfect mix of sweet and savoury.
Prepare homemade chips by cutting chip triangles from Sonora Tortillas. Bake at 350 until golden brown. Set aside.
In a small bowl, combine the softened cream cheese, parsley, minced garlic, and minced shallot. Spread out onto a serving plate and set aside.
In a medium sauce pan, add the raw pecans and dry roast them over medium heat for a few minutes until fragrant. Do not burn.
Empty the pecans onto a plate and return the skillet to medium heat. Add butter, brown sugar, mustard, and Worcestershire sauce. Cook until mixture is bubbling and all sugar is dissolved, about 5 minutes.
Add the pecans back to the butter and sugar mixture and stir to combine. Pour this mixture over the already plated cream cheese mixture, top with chopped chives, and serve warm Sonora Tortillas homemade tortillas chips.
Ingredients
Directions
Prepare homemade chips by cutting chip triangles from Sonora Tortillas. Bake at 350 until golden brown. Set aside.
In a small bowl, combine the softened cream cheese, parsley, minced garlic, and minced shallot. Spread out onto a serving plate and set aside.
In a medium sauce pan, add the raw pecans and dry roast them over medium heat for a few minutes until fragrant. Do not burn.
Empty the pecans onto a plate and return the skillet to medium heat. Add butter, brown sugar, mustard, and Worcestershire sauce. Cook until mixture is bubbling and all sugar is dissolved, about 5 minutes.
Add the pecans back to the butter and sugar mixture and stir to combine. Pour this mixture over the already plated cream cheese mixture, top with chopped chives, and serve warm Sonora Tortillas homemade tortillas chips.
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