Jalapeno Pimento Cheese Recipes

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SOUTHERN PIMENTO CHEESE



Southern Pimento Cheese image

This wonderful version of pimento cheese can be used for grilled cheese sandwiches, as a spread for crackers, or served alongside your favorite fried green tomatoes.

Provided by QUEENREYNEY

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 10m

Yield 12

Number Of Ingredients 9

2 cups shredded extra-sharp Cheddar cheese
8 ounces cream cheese, softened
½ cup mayonnaise
¼ teaspoon garlic powder
¼ teaspoon ground cayenne pepper
¼ teaspoon onion powder
1 jalapeno pepper, seeded and minced
1 (4 ounce) jar diced pimento, drained
salt and black pepper to taste

Steps:

  • Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.

Nutrition Facts : Calories 207.8 calories, Carbohydrate 2.1 g, Cholesterol 44.2 mg, Fat 19.9 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 8.6 g, Sodium 229 mg, Sugar 0.5 g

JALAPEñO PIMENTO CHEESE



Jalapeño Pimento Cheese image

Jalapeño Pimento Cheese - a quick and easy low-carb snack! Serve in a bowl with crackers and vegetables, on toasted bread, or stuffed into celery. This is a favorite at our house! White cheddar cheese, pimentos, jalapeños, pecans, mayonnaise, hot sauce, onion, and Worcestershire sauce. Can make in advance and refrigerate until ready to serve.

Provided by Plain Chicken

Categories     Appetizer     Snack

Time 10m

Number Of Ingredients 10

1 pound sharp white Cheddar cheese, (shredded)
1 (4-oz) jar diced pimentos, (drained)
1 tsp onion powder
1 Tbsp finely chopped garlic
2 jalapeños, (seeded and finely chopped)
½ cup chopped pecans
½ cup mayonnaise
1 Tbsp Worcestershire sauce
3 dashes hot sauce, (optional)
salt and pepper, (to taste)

Steps:

  • Stir together cheese, pimentos, onion, garlic, jalapeños, and pecans in a medium bowl until well combined.
  • Fold in mayonnaise, Worcestershire sauce, and, hot sauce. Stir until well combined. Season with salt and pepper to taste.
  • Refrigerate 2 to 12 hours to let the flavors come together.

SPICY GRILLED CHEESE



Spicy Grilled Cheese image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 1 sandwich

Number Of Ingredients 17

2 slices sourdough bread
2 tablespoons mayonnaise
1 cup Jalapeno Pimento Cheese, recipe follows
4 ounces cream cheese, softened
1/2 cup mayonnaise
2 tablespoons adobo sauce from canned chipotles
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
Pinch of cayenne or dash of hot sauce
Pinch kosher salt
2 cups grated sharp Cheddar
2 cups grated smoked Gouda
4 ounces sliced pimentos
1/2 cup jarred sliced jalapenos, finely chopped
2 teaspoons chopped fresh dill
Crackers, for serving
1 cup Castelvetrano olives, for serving

Steps:

  • Heat a nonstick skillet over medium heat. Spread each slice of bread with 1 tablespoon of the mayonnaise. Place one piece of bread, mayonnaise-side down, into the skillet. Top with the Jalapeno Pimento Cheese. Place the second slice of bread, mayonnaise-side up, onto the cheese. Using a spatula, press together and cook until golden, about 2 minutes per side. Slice and serve.
  • Combine the cream cheese, mayonnaise, adobo sauce, Dijon mustard, black pepper, cayenne or hot sauce and salt in the bowl of a food processor. Process until combined. Add almost all of the Cheddar and Gouda, reserving about 2 tablespoons of each in a bowl, and pulse until well combined again. Add the contents of the blender to the reserved cheese and stir to combine. Fold in the pimentos, jalapenos and dill, then chill before serving.
  • Serve as a dip with crackers and olives.

JALAPENO PIMENTO CHEESE



Jalapeno Pimento Cheese image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 55m

Yield 10 to 12 servings

Number Of Ingredients 14

4 ounces cream cheese, softened
1/2 cup mayonnaise
2 tablespoons adobo sauce from canned chipotles
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
Pinch of cayenne or dash of hot sauce
Pinch kosher salt
2 cups grated sharp Cheddar
2 cups grated smoked Gouda
4 ounces sliced pimentos
1/2 cup jarred sliced jalapenos, finely chopped
2 teaspoons chopped fresh dill
Crackers, for serving
1 cup Castelvetrano olives, for serving

Steps:

  • Combine the cream cheese, mayonnaise, adobo sauce, Dijon mustard, black pepper, cayenne or hot sauce and salt in the bowl of a food processor. Process until combined. Add almost all of the Cheddar and Gouda, reserving about 2 tablespoons of each in a bowl, and pulse until well combined again. Add the contents of the blender to the reserved cheese and stir to combine. Fold in the pimentos, jalapenos and dill, then chill before serving.
  • Serve as a dip with crackers and olives.

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  • First off, decide how spicy you'd like your pimento cheese. The cayenne pepper will determine the spice as well as how many jalapeños you add and you add any jalapeño seeds to the dip. I always add 2 medium jalapenos to mine (most of the seeds removed) as well as 1/4-1/2 tsp cayenne for some extra kick. For a more mild dip you can use sweet paprika in place of cayenne.
  • Remove stems from jalapeños and cut in half. Scoop out the seeds with a spoon. Finely dice or mince.
  • Soften cream cheese and combine with mayo, garlic powder, cayenne pepper, and salt. Whip using an electric hand mixer (my method of choice) or mash well with a fork until well blended.
  • Add diced/minced jalapeño and diced pimentos. Freshly grate sharp cheddar cheese and add to the bowl. Blend with a hand mixer on lowest setting or mix well with a fork.


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  • Either in your broiler, grill, or over an open flame, roast the red peppers until the skin is blackened all over. (More on that here.) Close peppers up in a paper bag and allow them to steam for 10 minutes. Under cold running water, peel off blackened skin. Core and seed peppers and then gently dab them with a towel to absorb any excess moisture. Rough chop peppers.
  • In the bowl of your food processor, grate cheese. Next add cream cheese and mayo, and pulse until ingredients are evenly combined (it's OK, great even, for things to be lumpy). Add peppers and all of the remaining ingredients and pulse until combined. I like to leave a bit of texture here so there are flecks of cheese and peppers throughout.
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