Pimiento Cheese

CHARRED JALAPEÑO PIMIENTO CHEESE

Makes about 2¾ cups

Charred jalapeños take this pimiento cheese from good to fantastic. Scrape out the seeds before chopping to tame the heat if desired.

2 to 3 medium jalapeños (about 2¼ ounces)
1 (8-ounce) package cream cheese, softened
½ cup mayonnaise
1 teaspoon Worcestershire sauce
¾ teaspoon garlic powder
¼ teaspoon smoked paprika
¼ teaspoon dry mustard
2½ cups shredded extra-sharp Cheddar cheese
1 (4-ounce) jar diced pimientos, drained

1. Heat a 10-inch cast-iron skillet over medium-high heat. Add jalapeños; cook, turning occasionally, until skin is charred, 5 to 6 minutes. Place peppers in a small bowl, and tightly cover with plastic wrap. Let stand until cool enough to handle, about 15 minutes. Peel peppers, discarding skin and stem; finely chop peppers.

In a medium bowl, beat cream cheese and mayonnaise with a mixer at medium speed until almost smooth (small lumps