Food & recipes 30 Jun 2006 11:36 am
Shannon’s Pimento Cheese
Like I said, this is Pimento Cheese in it’s heavenly body. Ya gotta try it…..
Green Chile Pimento Cheese (Southern Living, March 2001)
2 (8 ounce) blocks extra sharp Cheddar, shredded
1Â (8 ounce) block pepper jack cheese, shredded
1 cup mayonnaise
1 (4.5 oz.) can chopped green chiles
1 (4 oz.) jar diced pimento, drained
1 medium poblano chile pepper, seeded and minced
1/4 small sweet onion, minced
2 teaspoons Worcestershire sauce
Yield: about 6 cups
She did not include the poblano because of the heat, and she also did not include the onion because she wanted a creamy texture without the crunch. 
Enjoy!
Her hubby, Randy, recommends spreading this on a burger. We’re having it tomorrow on soft Oatmeal bread or the sweet prairie bread that Horn of Plenty sells around here. And it’s good as a dip for salty kettle chips too! I think it would be fabulous to stuff peppers, hot or mild, in, and ohmyheck..watch out if you then batter and fry ‘em! Put it with crackers or spread onto thick wedges of tomatoes…or wait! Serve it with Fried Green Tomatoes and sweet tea! Oh!!! Must try, must try!
on 30 Jun 2006 at 1:33 pm 1.Nancy said …
Yippee! Can’t wait to try it! Pimento cheese was a fixture in my childhood but was always store-bought not homemade. Thanks!
on 30 Jun 2006 at 7:39 pm 2.gina said …
Do you bake or microwave it after you mix ingredients? Pimentos are the red things in green olives right?:0)Is this spicy-hot even without the onion and poblano? How would it be on fajitas or is it a completely different flavor?
on 30 Jun 2006 at 7:52 pm 3.Tia said …
Whole ‘nother flavah girlfriend! I guess it’s southern…I never thought about it. I only tried it for the first time a year or so ago. From what I’ve found, people are pretty picky about how they like it. In my book, it better be sharp! A little spice is good, and not too much mayo. But you don’t cook it at all usually; it’s a sandwich spread, like tuna or chicken salad. You get pimientos in a jar, usually near the olives but our store carries them by the pickled artichokes and nowhere near the pickles! The way my friend made it wasn’t too spicey…you knew it was there but it didn’t overwhelm. Just a perfect nuance. In order for food like this to shine you gotta use good stuff and keep it simple. Use a good, real, sharp cheddar. A flavorful mayo (NOT Miracle Whip!!). I used to read about people going fishing, taking a stack of pimento cheese sandwiches with them for the day. They make excellent picnic sandwiches! I like them on a slightly sweet bread. And it’s great as a dip too, or a stuffing for veggies, like I said in my post. I don’t think it’d be that great on fajitas though….could be, but I think the fajita flavor would overwhelm the pimento cheese. It needs a more bland backdrop so it can be the star
on 01 Jul 2006 at 1:25 pm 4.gina said …
Oh, okay- I get it. Like a glorified cheeze whiz that we ate as kids, but spicier. We used to eat sandwiches with that. I can’t wait to make this! Thanks for sharing it!