Jalapeno Pimento Cheese Food
PIMENTO CHEESE JALAPENO POPPERS
Provided by Damaris Phillips
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Split the jalapenos lengthwise from the stem to tip, then cut crosswise making a shallow "T" at the top (the stem end). Fold the peppers open and remove the veins and seeds with a paring knife.
- Put the pimento cheese into a pastry bag or a heavy-duty plastic bag with a corner snipped off. Fill each jalapeno with 1 to 1 1/2 tablespoons pimento cheese, and press closed. In a shallow bowl, mix the breadcrumbs with the Italian seasoning. Dip the poppers first in the eggs and then in the breadcrumb mixture. Repeat, dipping first in egg and again breadcrumbs, for double dredge. Set the breaded poppers on a drying rack.
- Fill a large cast-iron skillet with 1 inch of oil; heat over medium heat until the oil reaches 325 degrees F. In two batches, add the poppers and cook until golden brown, flipping halfway through, 5 to 6 minutes total. Drain on a wire rack set over a baking sheet and season with salt.
- Serve immediately, but be careful not to burn your tongue!
- Mix the cream cheese in a bowl until smooth, about 1 minute. Mix in the Cheddar, garlic powder and roasted red peppers. Add salt and pepper to taste, but do go heavy on the salt; start with 1/4 teaspoon and go from there--this is where all seasoning is coming from for the whole dish!!
JALAPENO PIMENTO CHEESE
I received this recipe from a co-worker. I have never been a fan of pimento cheese until I tried this. It is delicious.
Provided by jadawiley
Categories Lunch/Snacks
Time 10m
Yield 18 serving(s)
Number Of Ingredients 5
Steps:
- Combine all of the ingredients and let it sit overnite. Makes a large batch.
- Enjoy!
Nutrition Facts : Calories 116.2, Fat 9.8, SaturatedFat 1.9, Cholesterol 10.1, Sodium 206.2, Carbohydrate 6.7, Fiber 0.1, Sugar 1.9, Protein 1.1
NEW SOUTH JALAPENO PIMIENTO CHEESE
Just found this recipe in my new Southern Living Magazine. It was sent in my Jim Early from Winston-Salem, NC. He says this recipe can easily be cut in half.
Provided by Bobbie
Categories High In...
Time 25m
Yield 6 1/2 cups
Number Of Ingredients 8
Steps:
- Process first 2 ingredients, in batches in food processor for 45 seconds or until well blended.
- Add pimento and next 4 ingredients and pulse 5 to 6 times or to desired consistency.
- Cover and chill up to1 day.
- Serve with crackers or bread slices.
- Note: You may want to start with just one jar and see if you feel you need to add the second one.
Nutrition Facts : Calories 468.1, Fat 38.8, SaturatedFat 22.9, Cholesterol 114, Sodium 1552.1, Carbohydrate 10.7, Fiber 2.1, Sugar 3.5, Protein 21.3
ROASTED-JALAPENO PIMIENTO CHEESE TOASTS
Pretty much everyone in the South fights about who's got the best pimiento cheese recipe. Make these if you want to put the debate to rest.
Provided by Natalie Chanin & Butch Anthony
Categories Appetizer Kid-Friendly Quick & Easy Cheddar Bell Pepper Bon Appétit Small Plates
Yield 8 Servings
Number Of Ingredients 10
Steps:
- 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 10 minutes.
- Peel and seed peppers, then finely chop. Mix mayonnaise, Worcestershire sauce, cayenne, and paprika in a medium bowl. Fold in cheddar and chopped peppers; season with salt and black pepper. Spread on ciabatta and slice crosswise into pieces. Serve with pickles.
- Do Ahead
- Pimiento cheese can be made 5 days ahead. Cover and chill.
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