3 Pimento Cheese Recipes

3 Pimento Cheese Recipes


by Dr. Cheryl Barnett


Posted on June 27, 2012 at 10:20 AM

Updated Thursday, Jun 28 at 10:10 AM

My Three Sons Pimento Cheese Poppers

12  medium sized fresh jalapeno peppers
1 container (10 oz) MyThreeSons Gourmet Pimento Cheese:  Emmy’s Original
5-6 slices bacon, cooked and chopped into bacon bits (optional)
4 oz diced pimento
½ cup apricot preserves (heated to a syrup consistency)

Tools:  jalapeno corer, jalapeno pepper roaster rack (both available at Williams Sonoma)

Yield: makes 12 stuffed jalapeno peppers, serves six
Prep Time: 10 minutes Cook Time: 25 minutes

Directions:  Remove jalapeno tops and core.  Combine one container of MyThreeSons Emmy’s Original with bacon bits (optional- bacon can be omitted).  Fill cored jalapeno peppers with pimento cheese/bacon mixture and place in roasting rack.  Grill peppers in roaster rack on medium heat grill (grill cover open) for 25 minutes or until the entire pepper has lost its vibrant green coloring and the skin is wrinkled.  Remove from grill and allow peppers to cool upright in pepper roaster for about 5 minutes to allow cheese to set prior to plating.  Plate each pepper, garnish with pimento and drizzle with heated apricot preserves.

Grilled Portabella Stuffed with Crab and Cheese

8  portabella mushroom caps
16 oz.   jumbo lump crab meat
¼ cup  chopped green onion
1  container (10 oz.) MyThreeSons Gourmet Pimento Cheese:  Emmy’s Original
1 cup   grated parmesan cheese
  salt and pepper to taste
  parsley (garnish)
  horseradish cream sauce (recipe below)

Yield: makes 8 stuffed mushrooms, serves 8
Prep Time: 5-10 minutes  Cook Time: 15 minutes

Directions:  In a medium bowl, mix crab meat, green onion and pimento cheese.  Salt and pepper to taste.  Stuff the portabella caps with a generous portion (3 oz) of crab/cheese mixture.  Top with parmesan cheese.  Place stuffed mushrooms directly on medium heat grill.  Grill approximately 15 minutes or until mushroom is fully cooked.  Garnish with parsley and serve with Horseradish Cream Sauce. 

Horseradish Cream Sauce

1 cup  sour cream
1/4 cup  grated fresh horseradish
1 T.  dijon mustard
1 t.  white wine vinegar
1/2 t. kosher salt
1/4 t. freshly ground black pepper

Yield:  Makes 1 ¼ cups.
Directions:  Place all of the ingredients into a medium mixing bowl and whisk until the mixture is creamy. Place in the refrigerator for at least 4 hours or overnight.  Sauce can be stored in the refrigerator in an airtight container for up to 2 weeks.
Southwestern Grilled Peppers

12 Anaheim peppers (aka California Chili, Magdalena or New Mexico peppers)
2 T. olive oil
½ cup chopped Vidalia onion
1/3 c. fresh chopped cilantro
1 T. chili powder
1 t.  oregano
1 t.  cumin
1 lb  lean ground beef
1  container (10 oz.) MyThreeSons Gourmet Pimento Cheese:  Fire Roasted Jalapeno
 Salt and pepper to taste
 sour cream (garnish)
 tortilla chips and salsa (serving suggestion)

Yield: Makes 12 stuffed peppers
Prep Time: 20 minutes, Cook Time: 10-15 minutes

Directions:  Cut peppers lengthwise from top to tip removing an elongated triangular strip to allow removal of seeds and create access for stuffing.  Set peppers aside.  Heat oil and add onion; sauté until soft, about 5 minutes. Add cilantro, chili powder, oregano and cumin; sauté until fragrant, about 1 minute. Add beef and cook, stirring often, until browned.  Add salt and pepper to taste.  Add pimento cheese; mix well, taste, adjust spices as needed.  Stuff peppers with beef/cheese mixture.  Place peppers directly on medium high grill for 10-15 minutes.  Peppers will be black on the bottom and soft on the sides.  Remove from grill and garnish with sour cream.  Serve with chips and salsa.