Recipe courtesy of Ree Drummond
Roasted Jalapeño Pimiento Cheese
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- Level: Intermediate
- Total: 35 min (includes steaming time)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1016
- Total Fat
- 71 g
- Saturated Fat
- 31 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 6 g
- Sugar
- 11 g
- Protein
- 37 g
- Cholesterol
- 146 mg
- Sodium
- 1754 mg
Ree’s tip for making good pimiento cheese is to always grate the cheese from a block, rather than using ready-grated cheeses. The result has a much superior consistency.
- Level: Intermediate
- Total: 35 min (includes steaming time)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1016
- Total Fat
- 71 g
- Saturated Fat
- 31 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 6 g
- Sugar
- 11 g
- Protein
- 37 g
- Cholesterol
- 146 mg
- Sodium
- 1754 mg
Ingredients
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Directions
- Using tongs, hold the jalapeños over the open flame of a burner or place under the broiler until the skins are totally charred. Place in a bowl, then cover with plastic wrap and set aside for 5 minutes, allowing the peppers to steam. This will make them easier to peel. Using a knife, scrape the blackened skin from the peppers. Stem and seed the peppers, then finely dice. Set aside.
- In a bowl, mix the cream cheese, mayonnaise, mustard and hot sauce until smooth. Fold in the remaining cheeses and most of the green onions, reserving some of the greenest parts for garnish. Fold in the jalapeños, reserving a few for the top. Once the mixture is thoroughly combined, top with the reserved jalapeños and green onions.
- Serve alongside the cucumber, sweet peppers and pretzels. This will keep in the fridge for up to 5 days.
