Chipotle Pimento Cheese | Printable recipe
Hot peppers are pretty common in pimento cheese recipes.
I prefer the smokiness of chipotles and like a touch of adobo sauce
for extra creaminess. Spread this hotter version on sturdy or
hearty crackers and everyone will be asking for the recipe.
1 (10-ounce) extra sharp Cheddar cheese
1 (2-ounce) jar diced pimentos, drained
1/3 cup mayonnaise
1 chipotle pepper packed in adobo sauce, diced
1/2 teaspoon adobo sauce
2 teaspoons finely chopped fresh flat-leaf parsley
1/4 teaspoon salt
Grate the Cheddar cheese using the large holes of a box grater.
Combine the cheese, pimentos, mayonnaise, chipotle pepper,
adobo sauce, parsley, and salt in a medium mixing bowl.
Serve with crackers.
Store in the refrigerator in an airtight container for up to 1 week.
A chipotle pepper is a smoked jalapeño pepper that is usually canned
with adobo sauce. The sauce is just as smoky and spicy as the pepper.
It’s hard to use an entire can at once, so spread any leftover peppers
on a small baking sheet and freeze.
Transfer the frozen peppers to a resealable bag for later use.
Makes: 1/2 cup