Poblano Pimento Cheese

Time 10 minutes
Yields Makes 1 ¾ cups
Poblano Pimento Cheese
(Leslie Grow / For The Times)

Combine all of the ingredients in a large bowl. Use your hands to mix and mash everything together until very well blended. Serve with crackers or sandwich in bread.

Carla Hall is an editorial board member who writes about homelessness, reproductive rights, popular culture, animal welfare, and human rights in Asia and Africa, among other topics. Before joining the board, she was a general assignment reporter for the Los Angeles Times’ California section. She previously worked for the Washington Post’s Style section, where she juggled writing with acting roles in small theaters and even a couple of TV shows. She has a bachelor’s degree in the history of science from Harvard University.
Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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