1. Fire-roast the peppers over the range-top burner until the skins are blistered and charred. Place the peppers in a small stainless steel bowl and cover with film. Allow them to cool, then cut off the stems and discard. Split the peppers in half lengthwise and remove the seeds, pith and core and discard. Lay the pepper halves flat, skin-side up. Using a paring knife, scrape the blistered skins in rows to remove the charred exterior, keeping the knife clean between scrapes. When the skins are removed, use a clean paper towel to dab away specks of charred material. Small-dice the chilies. (Save and strain any leftover pepper cooking liquid from the stainless steel bowl, it can be added to the queso spread if desired.)
2. In a food processor, add the chilies, garlic, pickles, Worcestershire and apple cider vinegar and pulse-purée until as smooth as possible, scraping down the sides of the food processor as needed.
3. Add the gouda cheese and pulse-purée into the chili mixture until fully incorporated.
4. Add the softened cream cheese and purée into the chili mixture until fully incorporated and smooth.
5. Remove the spread from the food processor and transfer to a stainless-steel bowl.
6. Fold in the minced chives and cilantro.
7. Season with salt and pepper and place in deli containers with appropriate labels.
Search Our Site…