Jalapeno Pimento Cheese Recipes
SOUTHERN PIMENTO CHEESE
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
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 - 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
Time 10m
Number Of Ingredients 10
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
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 1 sandwich
Number Of Ingredients 17
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
Provided by Ree Drummond : Food Network
Categories appetizer
Time 55m
Yield 10 to 12 servings
Number Of Ingredients 14
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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- Remove seeds and membranes from jalapeno peppers. Use plastic gloves or wash hands thoroughly with dish soap afterwards to remove the peppers' oils from your hands.
- In a medium bowl, mix together all ingredients (including pimento liquid) until well combined. Serve immediately or, for a stiffer pimento cheese, chill in refrigerator for 30 minutes or longer.
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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.
- Spoon into a dish and refrigerate for at least an hour. Pimento cheese will keep well sealed in the fridge for 5 days or longer.
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- Combine cheese, mayonnaise, garlic and onion powder, cayenne pepper, pimento and jalapenos in the bowl of an electric mixer and blend at medium speed until well combined. Season with salt and pepper, cover and refrigerate for 1 hour to firm up.
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