Spicy Jalapeño Pimento Cheese

Course Appetizer

Cuisine American

Keyword appetizer, pimento cheese

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 114kcal

Author Bruce and Dina Miller

Equipment

Knife
Cheese grater
bowl
Spatula
Hand Mixer

Ingredients

1 large red pepper roasted, peeled and diced, or 1 jar of pimentos, drained
2 jalapeños seeded and diced
10 ounces sharp cheddar cheese
8 ounces cream cheese softened
⅓ cup mayonnaise
1 teaspoon garlic granules
½ teaspoon cayenne more or less to taste
1 teaspoon onion powder
1 ½ teaspoon blackened seasoning

Instructions

Instruction for roasting a red pepper:

Wash red pepper, and dry. If you have a gas stove, simply lay the pepper over the direct flame, and turn heat to high. Watch carefully and turn every few minutes to get the skin blackened. You may also do this on your grill outside.
1 large red pepper
Another method is roast in the oven. Simply turn oven on to 400 degrees and place red pepper on a cookie sheet, and place in oven. Check every 10 minutes, turning, till skin is blistered.
Once pepper is blackened, place I a glass bowl, and cover with plastic wrap to steam. Allow to steam for at least 5 minutes, but can sit longer, making sure it is cool enough to handle.
To remove the skin, break open and remove seeds, stem and skin under running water. Pat dry.

Prepare Spicy Pimento Cheese

Seed and dice the jalapeño. Dice the roasted pepper.
2 jalapeños
Shred the cheese. You can use pre-shredded, but we do not recommend it, as it has stabilizers in it.
10 ounces sharp cheddar cheese
Place room temperature cream cheese, mayonnaise, shredded cheese, red and jalapeño peppers, and seasoning into a bowl. Mix slowly using a hand mixer or your hands to incorporate all the flavors.
8 ounces cream cheese, ⅓ cup mayonnaise, 1 teaspoon garlic granules, ½ teaspoon cayenne, 1 teaspoon onion powder, 1 ½ teaspoon blackened seasoning
Test for seasoning and add additional jalapeño or spices, as needed.
Store in air tight container in refrigerator up to 4 weeks.

Notes

Be sure to get the pimento cheese out of fridge to soften up before serving. This is great with crackers, or veggies, but also incredible as a good old grilled pimento cheese! And can we talk about how good it is with ham on a biscuit?

Nutrition