Email to Cat      

Chipotle Pimento Cheese

Source of Recipe

From "The Homesick Texan Cookbook" by Lisa Fain


Recipe Introduction

"I can't remember a time when there wasn't a tub of pimento cheese in my refrigerator. This creamy combination of cheese, mayonnaise, and pickled red peppers known as pimentos (though spelled pimiento by those not from the South) is quite versatile. It works well as a dip for chips, as a filling for celery, or as a spread for a sandwich. And as it's a comforting crowd pleaser, you'll find it welcomed not only at celebrations but even after a funeral. When my grandfather died, his church prepared for the family a whole host of dishes, including yep, pimento cheese. After the funeral, Uncle Richard and I sat at the table, telling stories about my grandpa while dipping celery into the creamy pimento cheese. As we neared the end of the bowl, we got into a bit of an argument over who would get the last bite. But before our squabbling got too much out of hand, my cousin solved our problem by taking the last bite for himself. The family laughed at the absurdity of our fight, and indeed, that bowl of pimento cheese had brought us a bit of comic relief and joy on an otherwise sad day. Now, you certainly don't have to wait for a funeral to make pimento cheese, as it's appropriate anytime. People love to argue about how best to make it, and there may be purists who scoff at my inclusion of chipotle chiles, lime juice, and cilantro. I don't mind—it just leaves more for those of us who like it spicy."

List of Ingredients

â—¦ 1 cup freshly grated cheddar cheese (4 ounces)
â—¦ 1 cup freshly grated Monterey Jack cheese (4 ounces)
â—¦ 1 teaspoon grated yellow onion
â—¦ 1 clove garlic, minced
â—¦ ½ cup mayonnaise
â—¦ ¼ cup jarred sweet pimentos, diced
â—¦ 1 canned chipotle chile in adobo, diced
â—¦ ½ cup chopped cilantro
â—¦ ¼ teaspoon ground cumin
â—¦ 1 teaspoon lime juice
â—¦ Salt and black pepper, to taste


Recipe

In a large bowl, mix together the cheddar cheese and the Monterey Jack cheese, onion, garlic, mayonnaise, pimentos, chipotle, cilantro, cumin, and lime juice. Taste and add salt and black pepper as needed.

Chill for one hour before serving.
Serve with tortilla chips, crackers, or celery sticks. This also makes a fine filling for a whole, hollowed-out jalapeño. It will last a week in the refrigerator.

Makes 2 cups