Bobbys Pimento Cheese Recipes

PIMIENTO CHEESE-BACON BURGER

Steps:

• Whisk the mayonnaise, cayenne, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Add the red peppers, white Cheddar and yellow Cheddar and gently fold until combined. Cover the bowl and refrigerate for at least 30 minutes before using.
• Meanwhile, preheat the grill to high for direct grilling. Divide the ground chuck into four equal portions, 6 ounces each. Form each portion into a 3/4-inch burger and make a deep depression in the center with your thumb. Brush both sides of the burgers with the oil and sprinkle liberally with salt and pepper. Grill the burgers until golden brown and slightly charred on both sides and cooked to desired doneness, about 4 minutes each side for medium doneness. During the last minute of cooking, place a dollop of the cheese mixture on top of each burger and close the grill lid. Cook until the cheese has just melted, about 1 minute.
• Place the burgers on the buns and top with the bacon, onions, tomatoes, pickles and lettuce if desired.

BOBBY'S PIMENTO CHEESE

Steps:

• Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended.

BOBBY'S PIMENTO CHEESE

Steps:

• Beat cream cheese until smooth and fluffy.
• Add rest of the ingredientss and mix well.

EASY PIMENTO CHEESE

Steps:

• Combine the mayo, cream cheese, pimentos, mustard, dill, salt and pepper in a large mixing bowl and combine using a spatula.
• Add in the 2 cups of cheese and combine once more.
• Refrigerate for 1-2 hours and serve with veggies, pork rinds and/or flackers. Enjoy!
• Best stored in a zip top bag or sealed container up to 10 days.

BOBBY'S PIMENTO CHEESE

Steps:

• Using an electric mixer, beat cream cheese until smooth and fluffy.
• Add all of the remaining ingredients and beat until well blended.
• It can be used as a dip or for a sandwich filling.

PIMENTO CHEESE THREE WAYS

Steps:

• For the cheese base: Beat the mayonnaise and cream cheese in the bowl of a stand mixer. Stir in the Cheddar by hand until well combined. Taste and season with salt and pepper. Divide the mixture among three bowls.
• For the shishito pepper: Preheat the oven to 500 degrees F. Place a 10-inch cast-iron skillet in the oven to heat up.
• Toss the shishitos with the vegetable oil. Very carefully remove the skillet from the oven and add the peppers. Return to the oven and cook until the skins start to color on the bottom, about 3 minutes. Stir and continue to cook until the skins are golden and blistered in spots, about 3 more minutes. Remove from the oven and let cool, then seed and chop.
• Fold the shishitos and sesame oil into the first bowl of cheese base; stir gently to combine. Season with salt and pepper, and garnish with the sesame seeds.
• For the pickled pimento: In the second bowl, fold the piquillos, banana peppers and dill pickles into the base. Taste and adjust the seasoning.
• For the roasted red pepper: In the third bowl, fold the red peppers into the base; stir gently to combine.

BOBBY'S PIMENTO CHEESE

Steps:

• Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended. It can be used as a dip for crudite or as a sandwich filling. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months.