Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Poblano Peppers
Pimento Cheese Base
Mix-ins & Garnish
Method
Poblano Peppers
Roast and Smoke Poblanos
Preheat grill or broiler to high (or prepare a stovetop flame). Lightly brush the poblanos with 1 tbs neutral oil. Place whole poblanos directly over the flame or on the hottest part of the grill, turning occasionally, until the skin is blackened and blistered on all sides, about 8–12 minutes. If using a broiler, arrange peppers on a foil-lined sheet and broil 6–10 minutes, turning to char evenly. Remove to a bowl and cover tightly with plastic wrap or place in a sealed paper bag for 10 minutes to steam—this loosens the skin.
When cool enough to handle, peel the poblanos: use your fingers or a small knife to pull away the charred skin (do not rinse under water; just scrape off). Cut each pepper open, remove seeds and membranes, and discard. Dice the cleaned poblano flesh into small 1/4- to 1/2-inch pieces. Measure out 1 cup for the recipe and reserve any extra for another use. Sprinkle the poblanos lightly with the 1 tsp coarse salt and set aside to drain briefly while preparing the cheese base.
Pimento Cheese Base
Prepare Base
In a medium bowl, beat the softened 4 oz cream cheese until smooth with a spatula or mixer on low. Add 1 cup mayonnaise and beat until homogenous and creamy.
Fold in 3 cups freshly grated sharp cheddar cheese, 1 tsp smoked paprika, 1 tsp Worcestershire sauce, 1 tsp fresh lemon juice, 1 tsp hot sauce (if using), 1 tsp black pepper, and 1 tsp kosher salt. Mix until combined but slightly chunky — avoid overbeating, which will make the mixture gluey.
Mix-ins & Finish
Combine Cheeses and Peppers
Fold the diced smoked poblano (1 cup), 1 cup chopped jarred pimentos, and 2 tbsp sliced green onions into the cheese base until evenly distributed. Taste and adjust seasoning: add additional salt, pepper, or hot sauce as needed.
Chill and develop flavor: cover the bowl and refrigerate at least 1 hour (preferably 3–4 hours) to let the smoked poblano and seasonings meld into the cheese. The smoked flavour intensifies with time.
Serve
Before serving, stir the cheese to loosen. Transfer to a serving bowl and garnish with 1 tbsp chopped fresh chives if desired. Serve chilled or at cool room temperature with crackers, toasted bread, celery sticks, or as a sandwich spread.