Thursday, April 30, 2015

Texas Pecan Pimento Cheese

We honestly love pimento cheese.

I've told you that before.

But we are persnickety pimento cheese eaters.

We are somewhat connoisseur and somewhat know-it-alls about this Southern delicacy.

We do not like store bought pimento cheese.

I know; that's what we have grown up on;

Spent hours smearing the spread on white bread, so we can cut it into triangles and stack on a serving tray.

Taken to church socials.

And shared with our friends.

I'm not against any of that . . .except the actual store-bought pimento cheese.

I make pimento cheese a lot at our house.

It's kind of our go-to sandwich.

Partially it's because I don't buy deli meat and pimento cheese is easy.

When we are low on peanut butter or out of grilled chicken, I usually have the stuff to whip up a batch of pimento cheese.

Because I make so much of this yummy concoction, I sometimes play around with my recipe.

Sometimes the Mr. and the Cherubs don't like that.

The cherubs are kind of old-school flavor pimento cheese lovers.

However, the one I made today, I think they're going to love.

But secretly, I hope they don't.

Because I do!

And if they don't, that means I only have to share with the Mr.

That is . . . if I tell him I've got a new flavor to try.

I may just keep it between you and me!

Texas Pecan Pimento Cheese 

8 oz grated cheddar cheese
8 oz grated Monterrey Jack cheese
1/2 cup pecans, rough chopped
1 large roasted red pepper, drained and chopped (OR 1 small jar pimento, drained)*

1/2 cup mayonnaise
small shake of the salt
medium shake of the pepper

In a large bowl, place the grated cheese.  Obviously, if you only have one kind of cheese, just use that!  The important part is that you have 16 ounces of grated cheese.

Sprinkle the chopped pecans on the cheese.

Sprinkle the pimento over the pecans.

Sprinkle the salt and pepper over the pimento.

Then, glop the 1/2 cup of mayonnaise around the pile of ingredients.

As gently as you can, toss/stir the ingredients together.  Try to keep a light touch so that you don't end up with a smooshed pimento cheese.  However, if you like it smooshed together, then go right ahead!  It's your pimento cheese!

Place in a bowl that has a lid and refrigerate until ready to use.

*Pimentos are chopped roasted red pepper.  I prefer to buy jarred roasted red pepper and chop my own.  I don't know why I like to do it this way, but you do whatever you like and what's easiest for you!

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