Casabel Pimento Cheese

All last month we cooked from the great cookbook by Josef Centeno, Ama.  We so loved it that when we put our toes in the water of stepping outside our bubble, we sent the cookbook to our destination, and we made an entire meal from the book to demonstrate just how terrific the food was.  One new thing we made that weekend was this twist on the traditional cheese spread, and it was quite delicious.

1 Casabel chile
5 piquillo peppers, chopped (we used jarred roasted red peppers)
6 oz. cream cheese
1/4 c. Mexican crema
1 Tbs. mayonnaise
1 dash of Tabasco
1 dash of Worcestershire sauce
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. chile powder (Ama spice preferred)
3 Tbsp. diced cheddar cheese
3 Tbsp. diced Swiss cheese
3 small dill pickles finely diced
2 Tbsp. chopped chives

Toast the casabel pepper over an open flame until soft and fragrant, about 2 minutes. Grind into a powder.
In a food processor bowl, add the peppers and pulse briefly.  Add the cream cheese and pulse.  Add the crema and mayonnaise, and the rest of the wet and dry ingredients and pulse to incorporate.  Add the cheddar and Swiss cheese and pulse until combined.  It shouldn't be too smooth or too chunky.
Transfer to a bowl and mix in the pickles and the chives.