Green Chile "Pimento" Cheese
Roasted green chiles transform traditional Pimento Cheese into a spicy spread!
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.
Notes
The nutrition chart does not include any extra salt.
I added the pickled jalapenos for a little bit of a pop. You can omit them if you don’t like them.
Wash your peppers before you roast them. Get those germs off.
The spreader is by Inox Artisans, a line called Maharaja.
Nutrition Facts
Green Chile "Pimento" Cheese
Amount per Serving
Calories
471.62
% Daily Value*
Fat
41.73
g
64
%
Saturated Fat
18.27
g
114
%
Trans Fat
0.67
g
Polyunsaturated Fat
9.42
g
Monounsaturated Fat
10.44
g
Cholesterol
89.02
mg
30
%
Sodium
602.4
mg
26
%
Potassium
334.95
mg
10
%
Carbohydrates
9.25
g
3
%
Fiber
2.74
g
11
%
Sugar
5.75
g
6
%
Protein
16.72
g
33
%
Vitamin C
111.78
mg
135
%
Calcium
443.17
mg
44
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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