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Jalapeno White Cheddar Pimento Cheese


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, mind you, but just enough.

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

 

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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 – 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 worth it in the end.

Hey – no pain, no gain.

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. I had an idea, which as a matter of fact I’ll probably do tonight – to stuff it in burgers and jalapeños!! How fantastic would that be?

Damn, I’m gonna have a busy night…

Here’s your printable-

 

Jalapeno White Cheddar Pimento Cheese

Ingredients

  • 1 cup Cabot White Cheddar - or your favorite white cheddar, shredded
  • 1 cup mild cheddar cheese, shredded
  • 1 cup mayo
  • 4 oz. cream cheese, softened
  • 4 oz. pimentos, chopped finely
  • 1 fresh jalapeno, diced
  • 1 tsp. cayenne pepper
  • Salt and pepper, to taste

Instructions

  • Combine all ingredients and serve on soft white bread, crackers...or whatever floats your boat.
  •  [xyz-ihs snippet="Swoop"]
https://www.dixiechikcooks.com/jalapeno-white-cheddar-pimento-cheese/

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4 Comments

  • Reply
    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. 🙂

  • Reply
    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.

  • Reply
    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.

    • Reply
      Shea
      May 14, 2015 at 5:03 PM

      I know! It was that rubbery orange shit. Thank goodness for good cheese like Cabot. And jalapenos 😉

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