Roasted-Jalapeno Pimento Cheese
I am a huge fan of pimento cheese! My Mom used to make it once or twice a year and we would make pimiento cheese sandwiches that were heavenly. My Mom used a processed cheese product (we all know which one), mayo and pimentos, and heated the whole thing in a double boiler. I wanted to bring it into this century (and make it easier) and came across this recipe hanging out with a Deviled Ham recipe. My two loves together, it was meant to be. – Elizabeth
Ingredients
- 1 red bell pepper*
- 1 jalapeno
- ¾ cup mayonnaise
- 1½ teaspoons Worcestershire sauce
- ¼ teaspoon cayenne papper
- ¼ teaspoon paprika
- 1 lb extra sharp cheddar cheese, grated
- Kosher salt and freshly ground black pepper
Instructions
- Roast bell pepper and jalapeno over a gas flame, turning often, until skin is blistered and charred all over, 5-10 minutes. (Alternatively, broil on a rimmed baking sheet) Transfer to a medium bowl and cover with plastic wrap. Let steam for 10 minutes.
- Peel and seed peppers, then finely chop.
- In a medium bowl, mix together mayonnaise, Worcestershire sauce, cayenne pepper, and paprika. Fold in cheddar and chopped peppers. Season with salt and pepper.
Note
- *Can use a roasted red pepper from a jar or one large jar of diced pimentos works as well.
- This is a great spread for sandwiches or used as a dip served alongside pickle slices.
- To make this less spicy, only use half of the jalapeno and omit the cayenne pepper.
