Poblano Pimento Cheese Recipe

Cooking Directions

• STEP 1.Roast the poblano peppers over an open flame or under the broiler until the skin is charred and blistered.
• STEP 2.Place the roasted peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes.
• STEP 3.Peel off the charred skin, remove the seeds and stems, and finely chop the roasted peppers.
• STEP 4.In a mixing bowl, combine the cream cheese, cheddar cheese, chopped roasted peppers, pimentos, mayonnaise, garlic powder, onion powder, salt, and pepper.
• STEP 5.Mix until well combined and creamy.
• STEP 6.Refrigerate the Poblano Pimento Cheese for at least 1 hour before serving to allow the flavors to meld together.
• STEP 7.Serve the Poblano Pimento Cheese with crackers, bread, or vegetables and enjoy!

Cooking Tips

• If you prefer a milder heat, you can remove the seeds and membranes from the roasted poblano peppers.
• For extra smoky flavor, you can grill the poblano peppers instead of roasting them.
• The Poblano Pimento Cheese can be stored in an airtight container in the refrigerator for up to 5 days.

Storage and Serving

• Store the Poblano Pimento Cheese in an airtight container in the refrigerator for up to 5 days.
• Before serving, let the cheese dip come to room temperature for better spreadability.
• Serve the Poblano Pimento Cheese with crackers, bread, or vegetables as an appetizer or snack.