Pimento cheese is an undisputed Southern staple. And a must on menus for any gathering from showers to fiestas. Yes, I said fiesta. But, Pimento Cheese is a tad boring and sometimes flavorless. My dear friend Lori, the Salsa Senorita, totally agrees. So we set out to recreate a flavor filled, pack-a-punch spread that will knock your socks off. The result is a Spicy Poblano Cheese that’s just as at home on a tortilla as it is a cracker. The secret is Lori’s insanely delicious salsa. Better head on over to Salsa Senorita and get yourself some today!
RECIPE:
1 pound cheddar cheese, shredded8 ounces cream cheese, softened
8 ounces cream cheese, softened
1/2 cup mayonnaise
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons fresh cilantro, chopped
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1 teaspoon celery seed
1 cup poblano peppers, roasted & chopped
1/4 cup salsa
6 ounces piquillo pepper, finely chopped
1/4 cup jalapenos, chopped
METHOD:
1. Place all ingredients in a food processor and blend. Optionally, place all ingredients in a large bowl and stir well with a sturdy spoon to combine. Store in an airtight plastic container in the refrigerator until ready to serve. Garnish with a skewer of piquillo pepper, olive, and cilantro.
Looks so good!
I have no idea how you get that consistency, looking almost like some sort of shrimp salad. Very attractive as shown, but shredded cheese and softened cream cheese just doesn’t look like that, once mixed. I use a smidge of cayenne vs chili pepper, about twice the amount of poblano you suggest (roast, plastic bag self-steam, then peel before chopping), and skip the jalapeno, but those are personal tastes – I want to have a post-taste zing surprise, going for flavor, not a hot blast at first bite.