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Jalapeno White Cheddar Pimento Cheese

Jalapeno White Cheddar Pimento Cheese


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Are you in love with pimento cheese as much as I am??

Well…it’s Throwback Thursday.

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So, let’s throw back to when we were kids we ate the hell outta some pimento cheese.

Well, ok, I didn’t eat the hell out of it, but I did eat an enormous amount of it if you compare it to the other shit I consumed as a kid.

When I say kid, I’m talking about 6-10ish.

My oh, so wholesome diet then included Cheez-Its, fried bologna sandwiches (what? I’m from the South), celery with Cheez Whiz, crunchy peanut butter and grape jelly sandwiches on white bread, what my parents made for dinner, copious amounts of sweet tea (again, see South above), and glorious pimento cheese.

This is the short list, mind you, I’ve never been a picky eater in my entire life.

When we EVER left the house for any reason, and I mean any.damn.reason. we would hear these words from my dad – “We’re gonna stop and get something to eat first, so what do y’all want?”.

That’s when he would look at my mom and say (brace yourself because South), “Toots?”  Not toots as in toot a horn…you know what I mean.

You can see clearly that food has always been a major focus in my life since birth.

I haven’t been that much of a fan as an adult until lately, but once I took a bite of this I wondered WTF I’ve been thinking to not have this deliciousness incorporated into my everyday life.

And, of course, it has to have my spiciness thrown in there.

Not too much, but just enough.

I mean, why would you want it any other way?

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What Is In Jalapeno White Cheddar Pimento Cheese?

Pimento cheese has been a Southern staple for a long time, slathered on white bread and cut into quarters for baby showers, wedding teas and other shit like that.  

For me it needs something extra sometimes – like jalapeños, and more than one type of cheese. I like to use sharp white cheddar combined with mild cheddar – it gives it a nice depth and range of flavor.

Also, shredding the cheese yourself is key.

I know it’s a pain in the ass, but it’s VERY worth it in the end.

Hey – no pain, no gain.

Now, as far as the jalapeno pepper, don’t automatically assume that it makes the pimento cheese hot. As long as you ditch the seeds and scrape the little ribs out (the white soft things inside the pepper), you’ll skip the main heat, but keep the flavor and a little kick that won’t make your eyes water.

I happen to have a current obsession with Cabot’s Farmhouse Reserve White Cheddar.

It is officially cheese crackedness.

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Put this on crackers, dip chips in it, and of course make a sandwich or grilled cheese with it.

Stuff it in burgers and jalapeños wrapped in bacon!!

How fantastic would that be?

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Enjoy!

Here’s your printable-

 

Jalapeno White Cheddar Pimento Cheese

Jalapeno White Cheddar Pimento Cheese

Traditonal Southern Pimento Cheese with a kick.

Prep Time 30 minutes
Total Time 30 minutes

Ingredients

Instructions

  1. Combine all ingredients and serve on soft white bread, crackers, or whatever you like.

Notes

*To control the heat of the pepper, scrape out all of the seeds and ribs before dicing.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 499Total Fat: 49gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 78mgSodium: 631mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 12g

The provided nutrition calculated may not always be accurate.

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4 Comments

  • Kathy Wise
    May 15, 2015 at 1:53 AM

    I have always looked forward to your recipes – longtime subscriber. I am surprised with the language in this one. I am not a prude by any means, and you are certainly entitled to any form of expression that you choose. This just surprises me. I wish you the best. 🙂

  • Adam J. Holland
    May 14, 2015 at 5:33 PM

    The Cabot Cooperative is some of the best cheese available nationwide. We are huge fans. You can keep your jalapenos though. I prefer the flavor of serranos and the heat of pequins.

  • Adam J. Holland
    May 14, 2015 at 4:52 PM

    Let’s be honest, Shea. The shit we ate as children was intended for old people who couldn’t chew. This is hardly that stuff. Excellent recipe.

  • Shea
    May 14, 2015 at 5:03 PM

    I know! Thank goodness for good cheese like Cabot. And jalapenos 😉

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