Pimento Cheese Queso With Toppings Bar Recipes

BEEF AND BEAN CHILI WITH TOPPINGS BAR

Steps:

• For the chili: Heat the oil in a large Dutch oven over medium-high heat.
• Add the ground beef and 1 1/2 teaspoons salt and cook, stirring and breaking up any clumps with a wooden spoon, until brown, about 10 minutes. Transfer to a bowl with a slotted spoon.
• Reduce the heat slightly, add the onions to the pot, and cook, stirring occasionally, until softened, about 5 minutes. Add the chili powder and chipotle powder and cook for 30 seconds, stirring. Add the tomato paste; cook, stirring, about 30 seconds more.
• Return the browned meat to the pot and add the tomatoes, coffee and 2 cups water. Bring to a simmer, then reduce the heat to low and cook at a low simmer, partially covered, for 1 hour. Skim off excess fat that rises to the surface during cooking.
• After the hour, add the kidney beans and pinto beans. Continue cooking, partially covered, until the flavors have blended, another 30 minutes.
• For the toppings bar: Serve the chili in mugs. Line up all of the toppings in small bowls and dishes for guests to add as they like.

SMOKED PIMIENTO CHEESE CROSTINI

Steps:

• Preheat oven to 400°. Place bread on baking sheets. Bake 4-6 minutes or until light brown., In a large skillet, heat oil over medium heat. Add onions; cook and stir 4-6 minutes or until softened. Stir in broth, vinegar, sugar and seasonings. Reduce heat to medium-low; cook 12-15 minutes or until liquid is evaporated, stirring occasionally., In a large bowl, toss cheeses; beat in mayonnaise, pimientos, Worcestershire sauce, pepper sauce and seasonings. Spread 1 tablespoon mixture over each baguette slice; top with 2 teaspoons onion mixture. Sprinkle with bacon. Bake 3-4 minutes or until cheese is melted.

GOAT CHEESE FONDUE

Steps:

• Place the goat cheese in a small saucepan over low heat. Pour in the heavy cream and white wine, then add the thyme leaves and some black pepper. Cook, stirring occasionally, until the cheese is melted and the wine has cooked off, 8 to 10 minutes. The fondue will be thick and creamy. Remove from the heat and stir in the chives.
• Drizzle the honey over the fondue and serve warm with apples, grapes and sourdough bread for dipping.

PIMENTO CHEESE QUESO WITH TOPPINGS BAR

Steps:

• Melt the butter in a large saute pan over medium-high heat. Add the red onions, garlic and salt and cook until translucent. Add the mustard powder, cayenne and hot sauce and mix well.
• Reduce the heat to medium and add the cream cheese. Cook, mixing occasionally, until melted.
• Add the sour cream, Pimento Cheese Spread and red wine vinegar and mix until everything is heated through.
• Transfer to a warmer for serving.
• Arrange the toppings in small bowls so you can top you dip as you like.
• Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimentos and cheese, beating until smooth. Beat in the mayonnaise.

PIMENTO CHEESE SPREAD

Steps:

• Place the pimentos in a blender or food processor and puree until smooth. Transfer to a mixing bowl along with the Cheddar. Beat with an electric mixer until smooth. Beat in the mayonnaise.