A poblano pepper and green chiles enliven this favorite sandwich spread that will keep in your refrigerator up to a week. Slather it on sandwiches or celery sticks per your cravings. For the creamiest blend possible, we recommend grating the cheese yourself rather than using preshredded.
Green Chile-Pimiento Cheese
A poblano pepper and green chiles enliven this favorite sandwich spread that will keep in your refrigerator up to a week. Slather it on sandwiches or celery sticks per your cravings. For the creamiest blend possible, we recommend grating the cheese yourself rather than using preshredded.
Ingredients
Makes about 6 cups / Prep: 15 min.
- 2 8-ounce blocks extra-sharp Cheddar cheese, grated
- 1 8-ounce block Monterey Jack cheese with peppers, shredded
- 1 cup mayonnaise
- 1 4.5-ounce can chopped green chiles
- 1 4-ounce jar diced pimiento, drained
- 1 medium poblano chile pepper seeded and minced
- ¼ small sweet onion minced
- 2 teaspoons Worcestershire sauce
Instructions
- Stir together all ingredients in a large bowl.
- Store in refrigerator up to a week.
- Green Chile-Pimiento Cheese Sandwiches: Spread ½ cup cheese mixture on 6 to 8 white bread slices; top with bread slices.