Plain Bagel With Jalapeno Cream Cheese Recipe

Prepare and toast bagels

Slice each plain bagel horizontally with a serrated knife. Toast to your desired level (medium: about 2-3 minutes in a toaster or 3-4 minutes under a broiler), or warm in a 350°F (175°C) oven for 5-7 minutes. If using butter, spread 1 tsp butter on cut sides immediately after toasting and let melt.

Prep jalapeño

Using a small knife, cut stem off the jalapeño. Slice lengthwise, remove seeds and membranes if you want milder heat, then finely mince. For milder cream cheese reserve a couple of thin rings for garnish instead of mincing.

Soften and mix cream cheese

Place the 8 oz softened cream cheese in a medium mixing bowl. Use a rubber spatula or hand mixer on low to break it up until smooth and slightly fluffy (about 30-60 seconds with a mixer, 1-2 minutes by hand).

Combine flavorings

Add the minced jalapeño, 1 tbsp chopped chives, 1 tbsp lime juice, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder and 1/2 tsp honey (if using) to the cream cheese. Fold or beat on low until evenly distributed. Taste and adjust seasoning: add more salt or lime if needed, or more jalapeño if you prefer more heat.

Chill (recommended)

For best flavor, cover the mixture and refrigerate for at least 30 minutes to let flavors meld. The cream cheese can be made up to 24 hours ahead; bring back to fridge-cold (do not leave at room temperature for extended periods).

Spread about 3-4 tablespoons of jalapeño cream cheese on each toasted bagel half (roughly 6-8 tbsp total for both bagels). Use the optional jalapeño slices and extra chopped chives to garnish on top for color and extra heat if desired.

Serve immediately while bagels are warm. Store any leftover cream cheese in an airtight container in the refrigerator for up to 4 days.