Pimento Cheese Fritters Recipes

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PIMENTO CHEESE GRITS



Pimento Cheese Grits image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

8 slices bacon, chopped
6 scallions, sliced, greens and whites separated
4 cloves garlic, minced
6 cups low-sodium chicken stock, warmed
1 1/2 cups quick grits
8 ounces cream cheese, at room temperature
Two 4-ounce jars sliced pimentos, drained
2 cups grated sharp Cheddar
1 cup grated Monterey Jack
2 tablespoons adobo sauce
1 heaping tablespoon Dijon mustard
Kosher salt and freshly ground black pepper

Steps:

  • Put the bacon in a medium pot over medium heat and cook until crisp, 8 to 12 minutes. Remove to a paper towel-lined plate.
  • Add the scallion whites and garlic to the pot to cook in the residual bacon fat. Cook, stirring, for a minute or two, then pour in the warmed stock. Raise the heat and bring it to a boil.
  • Slowly whisk in the grits. Cook until the liquid is all absorbed, about 5 minutes, then stir in the cream cheese, pimentos, Cheddar, Monterey Jack, adobo, mustard, salt and pepper to taste and half of the reserved bacon. Serve garnished with the remaining bacon and reserved scallion greens.

SPRING ONION PIMIENTO CHEESE GRITS



Spring Onion Pimiento Cheese Grits image

Grits were a breakfast staple when I was growing up. Even today, we still have them about three times a week. The trick with grits is the more you whisk, the creamier they'll be. -Melissa Pelkey Hass, Waleska, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 35m

Yield 16 servings.

Number Of Ingredients 10

2 cups uncooked stone-ground yellow grits
1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
3 cups shredded Monterey Jack cheese
1 jar (4 ounces) diced pimientos, drained
3 green onions, diced
1 teaspoon sugar
Dash cayenne pepper
1/4 cup butter, softened
Salt and pepper to taste

Steps:

  • Prepare grits according to package directions. Keep warm., Meanwhile, using a mixer, beat cream cheese. Add mayonnaise; continue beating until creamy. Add next 5 ingredients, mixing until well blended., Stir butter and pimiento cheese mixture into the warm grits; season to taste. Mix well.

Nutrition Facts : Calories 281 calories, Fat 20g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 231mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

CHEESE FRITTERS



Cheese Fritters image

These fritters are made with cheese then fried in oil, so they are a perfect addition to your Hanukkah table. Serve them hot with jam on the side.

Provided by Rachel

Categories     Bread     Quick Bread Recipes

Time 25m

Yield 10

Number Of Ingredients 10

1 cup drained cottage cheese
1 egg
¼ cup half-and-half
1 cup all-purpose flour
1 ¾ teaspoons baking powder
¼ teaspoon salt
2 tablespoons white sugar
1 teaspoon ground nutmeg
4 cups vegetable oil for frying
3 tablespoons confectioners' sugar

Steps:

  • In a medium bowl, beat the cottage cheese and egg together. Stir in the half-and-half, flour, baking powder, salt, sugar and nutmeg. Mix until just combined.
  • Fill a deep pot to the 2-inch mark with oil. Heat to 375 degrees F (190 degrees C). Drop batter by rounded tablespoons into the hot oil. Fry until golden brown on all sides, about 3 to 4 minutes. Drain on paper towels and sprinkle with confectioners' sugar. Serve hot!

Nutrition Facts : Calories 882.6 calories, Carbohydrate 15.7 g, Cholesterol 24.2 mg, Fat 90.4 g, Fiber 0.4 g, Protein 4.9 g, SaturatedFat 12.7 g, Sodium 244.4 mg, Sugar 5.1 g

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

PIMENTO CHEESE FRITTATA



Pimento Cheese Frittata image

The South likes to claim pimento cheese as its own, but its origins can actually be traced back to New York, the home of cream cheese, which makes up the spread's foundation. Cheddar and mayonnaise were later additions. This frittata is a hodgepodge of creamy and spicy, celebrating the flavors and textures of pimento cheese. The fresh herbs add vibrance, and the sharp Cheddar can stand up to the spiciness of the various peppers. The chunks of cream cheese add velvety bits to each bite.

Provided by Vallery Lomas

Categories     breakfast, brunch, dips and spreads, main course

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 ounces cold cream cheese, cut into 16 pieces
6 large eggs
1/4 cup heavy cream
1/2 teaspoon kosher salt
1/2 teaspoon red-pepper flakes
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
1/2 medium yellow onion, diced
1/2 medium bell pepper (preferably red), trimmed, seeded and diced
2 garlic cloves, minced
1 jalapeño, diced
1 (4-ounce) jar pimiento peppers, diced
1 cup shredded sharp Cheddar
2 tablespoons finely chopped chives

Steps:

  • Heat oven to 400 degrees. Place the cream cheese pieces in the freezer.
  • In a medium bowl, whisk together the eggs, cream, salt, red-pepper flakes and black pepper until combined.
  • Add the olive oil, onion, bell pepper, garlic and jalapeño to a 10-inch cast-iron skillet and sauté over medium heat until softened, about 8 minutes. Stir in the pimiento peppers, reserving their liquid. Turn off the heat. Add the reserved pimiento liquid (about ⅓ cup) to the eggs and whisk to combine.
  • Spread the cooked vegetables in an even layer in the skillet. Sprinkle the Cheddar, chives and chilled cream cheese over the vegetables. Pour the egg mixture on top.
  • Bake until the eggs are set, 13 to 15 minutes. Remove from the oven, and let cool slightly before serving warm or at room temperature.

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