Instructions

• Drain the diced pimentos in a fine-mesh sieve and pat dry with a paper towel.
• Remove the seeds from the jalapeno and finely chop the pepper.
• If your Cheddar and Pepper Jack are not already shredded, shred each 8‑ounce block and set the shredded cheese aside.
• In a large bowl, whisk together 3/4 cup mayonnaise, 1/2 tablespoon lime juice, 1/4 teaspoon cumin, 1/4 teaspoon chili powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper until smooth.
• Stir the drained pimentos and the chopped jalapeno into the mayonnaise mixture.
• Fold in the shredded Cheddar and shredded Pepper Jack until evenly combined.
• Cover the bowl with plastic wrap and refrigerate for at least 2 hours (up to 4 hours) to let the flavors meld.
• Before serving, garnish with cilantro.