Wash red pepper, and dry. If you have a gas stove, simply lay the pepper over the direct flame, and turn heat to high. Watch carefully and turn every few minutes to get the skin blackened. You may also do this on your grill outside.

Another method is roast in the oven. Simply turn oven on to 400 degrees and place red pepper on a cookie sheet, and place in oven. Check every 10 minutes, turning, till skin is blistered.

Once pepper is blackened, place I a glass bowl, and cover with plastic wrap to steam. Allow to steam for at least 5 minutes, but can sit longer, making sure it is cool enough to handle.

To remove the skin, break open and remove seeds, stem and skin under running water. Pat dry.

Seed and dice the jalapeño. Dice the roasted pepper.

Shred the cheese. You can use pre-shredded, but we do not recommend it, as it has stabilizers in it.

Place softened cream cheese, shredded cheese, red and jalapeño peppers and seasoning into bowl. Using hand mixer, or your hands, mix slowly to incorporate all the flavors.

Test for seasoning and add additional jalapeño or spices, as needed.

Store in air tight container in refrigerator up to 4 weeks.