This is the potato salad I’ve been dreaming about. The one I was hoping I would find. THE ONE. Pimento cheese? A house favorite. Jalapenos? Bacon? In darned near everything I make. Add the three together to make jalapeno pimento cheese potato salad and you’ve got the perfect storm of flavor goodness.
I could sit down with the entire bowl of this salad and just go to town on it in one sitting. Gone. All done.
There’s no way I can think of to improve on this jalapeno pimento cheese potato salad. You could add some more jalapeno but it really doesn’t need it since there’s just the right amount of kick. You could add some more pimentos. But, nope, it doesn’t need that either. Just make it as is and enjoy it. This salad is a thingy of beauty and flavor. If you prefer your potato salad with a little less kick just fold my easy pimento cheese in with the potatoes.
Also try my smoked sausage potato salad.
Jalapeno Pimento Cheese Potato Salad
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8 -10 servings
- 3 pounds Russet potatoes peeled, diced
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded pepper jack cheese
- 1 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 jalapenos seeded, minced
- 1 4 ounce jar pimentos drained, chopped
- 4 green onions chopped
- 8 slices cooked bacon crumbled
- Kosher salt and freshly ground black pepper
Bring a large pot of salted water to a boil.
Add the potatoes and boil until just tender. Drain and let cool.
Combine the remaining ingredients in a large bowl.
Carefully fold in the potatoes.
Refrigerate for 1 hour before serving.
Oh yes, I’ve made bacon-wrapped tater tots on the Char-Broil Big Easy. Several times. And I love them. Lots. But, if you follow this blog, you know I like some kick to my tots. Hence these bacon jalapeno tots on the Char-Broil Big Easy. Same concept, but with some heat. Not a whole lot, but enough to be noticed. Served with a great creamy cheese sauce that also has a bit of a kick to it.
The key to cooking bacon-wrapped tater tots on the Char-Broil Big Easy is to cook them until they just start to char. They won’t be super crispy yet. That happens after you take them out of the cooker and they cool. The bacon will crisp up as it sits.
If you don’t want to make this spicy version of bacon-wrapped tater tots, leave out the jalapeno slices and use Monterey Jack cheese in the cheese sauce. You’ll definitely still have a plate of fantastic treats.
Also try my bacon BBQ chicken bombs, also made on the Big Easy. For a super-easy snack, try roasting some peanuts!
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page
and my free Big Easy eCookbook
Bacon Jalapeno Tots on the Char-Broil Big Easy
You'll need a Bunk Bed basket for your Big Easy
to cook all of these tots at once.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 bites
For the cheese sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups whole milk
- 1 cup grated Pepper Jack cheese or your favorite cheese
For the wrapped tots
- 1 pound sliced bacon cut in half (you may not use all of the bacon)
- 24 frozen tater tots thawed
- 3 medium jalapenos stems and seeds removed, then cut into 24 small strips
For the cheese sauce
Melt the butter in a medium saucepan over medium heat.
Add the salt, pepper and flour and whisk for 1 minute.
Slowly whisk in the milk.
Bring mixture to a very low boil. Add the cheese and stir.
Reduce the heat and peep warm until ready to use.
For the wrapped tots
Fire up your Big Easy.
Wrap a strip of jalapeno and a tot with a piece of bacon.
Place seam-side down into the Big Easy basket. Do not let the tots touch or the bacon will not cook evenly.
After all of the tots are wrapped, lower the basket into your Big Easy and cook for 20 minutes or until the bacon just starts to char.
Remove and let cool slightly before serving with the warm cheese sauce for dipping.
Ok, I admit it. I sometimes buy cheap steaks on sale. They make for a quick lunch. Since I work from home I can just toss them on the grill and in no time I’m chowing down. But let’s face it. Cheap steaks aren’t the same as not-cheap-steaks so I often add a bit of something to kick them up a bit. This jalapeno onion steak topping was so good I ended up making another batch to top some hamburgers later in the week. Sweet lightly-caramelized onions in a creamy sauce with just a little beat of jalapeno heat.
Next time I cook up some hot dogs I’m going to make another batch of this jalapeno onion steak and burger (and hot dog!) topping. It’ll really crank up any grilled hot dog or smoked sausage. There’s not a tremendous amount of heat, so don’t be afraid that the topping is too hot. It’s quite mellow and packed with great flavor.
Jalapeno Onion Steak and Burger Topping
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 cups
- 2 teaspoon unsalted butter
- 2 medium sweet onions sliced thin
- 2 jalapenos sliced thin, seeds removed if desired
- 2 garlic cloves minced
- 1 tablespoon Worcestershire sauce
- 2 teaspoon sugar
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup heavy cream
- 2 teaspoon apple cider vinegar
Melt the butter in a large skillet over medium heat.
Add the onions, jalapenos, garlic, Worcestershire sauce, sugar and salt and pepper to taste.
Cover and cook 15-20 minutes until the onions are softened and golden in color. Stir often.
Add the heave cream and stir. Cook for 2 more minutes.
Add the apple cider vinegar and season with salt and pepper to taste.
Stir and serve.