Roasted Jalapeno Pimento Cheese
- 6 to 8 jalapeno peppers
- 1 teaspoon sea salt, plus more for seasoning
- 1 teaspoon ground black or white pepper, plus more for seasoning
- 2 ounces cream cheese
- 2 ounces honey
- 1 -ounce hot sauce (Franks Red Hot, or any hot sauce will do
- 3 to 4 ounces fresh spinach
- 4 cups grated white Cheddar
- 3/4 cups mayonnaise
Preheat the oven to 425 degrees F.
Put the jalapenos on a sheet pan, sprinkle with salt and pepper, and roast in until the skins look like they are blistered, about 15 to 20 minutes. Put the jalapenos in a mixing bowl, cover with plastic wrap and let them cool. When the jalapenos are cool, remove the skin and seeds. Put them into a food processor and puree until smooth. Add the cream cheese, honey, hot sauce and spinach and puree until incorporated. Transfer the mixture to a serving bowl and add the cheese. Stir in the mayonnaise, season with salt and pepper, to taste, and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Kyle Taylor, chef, Pawley's Front Porch in Columbia, SC.
Recipe courtesy of Bobby Flay