My version of Pimento Cheese is updated with smoked Chipotle peppers. It gives it a very unique flavor.
Although I was born here in Virginia Beach, I did not live here all my life. Because my dad was in the Navy we moved around a bit. He retired when I was 12 in Virginia Beach and that is where we stayed. My mom was raised in Newfoundland Canada. There was a Navy base near where she lived and she met my dad there. They moved around a lot but Virginia Beach is were they settled in. My mom was not used to the southern way of cooking. There were some things that she loved like Collard Greens. She was not a fan of Chicken and dumplings. She did not like the way the south made their dumplings. She always made round puffy dumplings.
Another thing she did was purchase that Bright orange Pimento Cheese in the tub from the grocery store. I never liked it and to this day will not eat it. I never thought I like Pimento Cheese because I never had it from scratch. Until now. I decided to change things up and add Chipotle Peppers in Adobo to give it a smokey sort of flavor.
I hope you like my version.
Smokey Pimento Cheese
Ingredients:
3 ounces cream cheese
1/2 cup mayonnaise
1 cup grated Monterey Jack cheese
1 cup grated cheddar cheese
3 tablespoons diced pimentos
2 teaspoons grated onion
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 chipotle pepper in adobo chopped fine
Directions:
With an electric mixer fitted with a paddle attachment beat the cream cheese until smooth, add mayo, both cheeses, pimento, onion, salt and pepper and chipotle pepper. Place in fridge to meld about 2 hours. Serve on crackers or celery sticks.
Peace be with you,
Veronica
