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Pimento Cheese with Blair Cannon

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Pimento Cheese Recipe:

Yield: 3 cups

Preparation time: 20 minutes

Piquillo Peppers or Canned Roasted Red Bell Peppers          4 peppers, chopped

Mayonnaise                                                                             1 cup

White Cheddar, shredded                                                      ¼ cup

Smoked cheddar, shredded                                                    ¼ cup 

Monterey Jack, shredded                                                        ¼ cup

Cream cheese (room temp)                                                      ¼ cup

Jalapeno, minced                                                                     1.5 tsp

Garlic, minced                                                                         1 tsp

Green Cocktail Olives, chopped                                             ¼ cup 

Salt and white pepper                                                             to taste

 

Preparation:

  1. Sauté garlic and jalapenos over low heat for 2-3 minutes, until soft.
  2. Add all ingredients, except for the shredded cheeses, into a food processor and blend until incorporated and mostly smooth.
  3. Add mixture to a bowl and use a spoon to mix in the cheeses.
  4. Once mixed, put half of this mixture back into the robot coupe and blend until smooth.
  5. Fold this processed mixture back into the original mixture to complete.      

 

Variations:
Chipotle Pimento Cheese: Add 2 seeded chipotle peppers (canned in adobo sauce) and puree with original mixture in step 2
Roasted Garlic and Bacon:  Roast 3 cloves of garlic in olive oil aluminum pouch for 10 minutes at 325F. Puree to a paste and fold 4 slices of chopped & cooked bacon to final mixture
Fresh Garden Herb and Sundried Tomato Pimento Cheese: Fold into final mixture chopped herbs (1 tbs fresh tarragon, 1 tbs fresh parsley, 1 tbs fresh basil, 1 tbs fresh chives or green onions), as well as 1/4 cup chopped sundried tomatoes (rehydrated if not in oil)

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