A flavorful and creamy cheese spread with a kick, perfect for crackers or sandwiches.
Roast the poblano chile over an open flame or under a broiler until the skin is charred.
Place the roasted chile in a sealed bag for a few minutes to steam, making it easier to peel.
Peel the charred skin off the poblano chile, remove the seeds, and dice it finely.
Use gloves when handling chilies to avoid irritation.
In a mixing bowl, combine the cheddar cheese, pepper jack cheese, mayonnaise, green chilies, pimentos, diced poblano, and Worcestershire sauce.
Ensure all ingredients are evenly mixed for a consistent flavor.
Serve the cheese spread with crackers or use it as a sandwich filling.
Garnish with a sprinkle of chopped parsley for a fresh touch.
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