Green Chile “Pimento” Cheese
This spin on the classic Pimento Cheese is just downright yummy! It’s the spread that you just need a spoon and eat it right from the bowl, because it’s just so delicious.
It does take some extra time to roast your chiles, vs. making straight up pimento cheese, but this Green Chile Pimento Cheese has some flair and attitude! Although, there are actually no pimento peppers in the dish. Go figure. If you like the classic Pimento Cheese, check out my recipe!
I highly suggest you use disposable gloves to handle the peppers and remove the seeds. All it takes is one touch on your face and you remember this paragraph. Take precautions as needed, please. Spicy peppers are no joke.
Try other (green) peppers if you want more or less heat. I added the pickled jalapenos just for pop and tang, but they can be omitted. (But, really, why would you??) What you see photographed is a mix of jalapenos (fresh and pickled), poblanos, and cubanelles.
You may not need to add additional salt since there are other components that add to the salt content in this dish (two cheeses, mayonnaise, cream cheese, and Dijon mustard). Taste the final mixture before adding additional salt. If you choose to add, kosher salt or a seasoned salt would be good choices. Just go easy and taste as you go.
As said before, a spoon will do just fine to enjoy this bowl of green happiness, but spreading on crackers or dipping veggies is an option. Or, like my Pimento Cheese recipe suggests, use it as a grilled cheese filling. Even Chickfila knows the worth of a good pimento cheese – add it as an extra shmear of yumm onto a crunchy chicken sandwich.
However you dish it out, enjoy! And, please, let me know how you liked it!
Green Chile "Pimento" Cheese
Ingredients
- 1 1/2 - 2 pounds fresh, green chiles, (hatch, serrano, jalapeno, etc.)
- 6 ounces gouda cheese, shredded
- 6 ounces white, sharp cheddar cheese, shredded
- 1/4 cup pickled jalapenos, seeded and chopped, optional
- 1 teaspoon smoked paprika, hot or mild
- 1/2 teaspoon ground white pepper
- 3/4 teaspoon Dijon mustard
- 1/2 cup mayonnaise
- 6 ounces cream cheese, softened
- 1 heaping tablespoon fresh chives, sliced
- salt, to taste
Instructions
- Preheat the oven to broil. Place the top rack about 7 to 8 inches below the coils. Line a large, rimmed, baking sheet with heavy -duty aluminum foil for easy cleanup, and to wrap the peppers to steam.
- Scatter the peppers on the sheet and broil for 5 to 7 minutes or until the peppers are blistered. Using tongs, turn each pepper and place back under the broiler for another 5 to 7 minutes. Repeat this process until the peppers are blistered, slightly charred on all sides.
- Remove the baking sheet from the oven. Everything will be incredibly hot. Very carefully, pull the sides up from the edges of the sheet pan and encase the peppers. This will allow the steam to loosen the skins and be easily removed from the peppers. Let the peppers sit and steam for about 5 minutes.
- Carefully, open the foil and remove the peppers to a cutting board to finish cooling.
- Using disposable gloves here will help… Remove the seeds and skins and discard. Roughly chop the peppers and place them in a bowl to finish cooling, if they were not already completely cooled. (Adding the cheese to the warm peppers will melt the cheese and that’s not what you want here for pimento cheese.)
- Once the peppers are cooled, add the remaining ingredients. Combine very well. Taste for seasoning and adjust as you’d like.
- Refrigerate any leftovers up to 5 days in the refrigerator in an airtight container. I would not suggest freezing the pimento cheese, as the texture will be altered. Dairy does not do well freezing and thawing.
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