Hatch Chile Pimento Cheese

Pimento cheese makes for a great grilled cheese sandwich. Pimento cheese loaded with roasted Hatch chiles makes for an outstanding grilled cheese sandwich. Or dip. Or burger topping. The cheese melts perfectly. And there’s just that slight green chile flavor. Not overpowering, not spicy. Just a really nice pepper flavor. I like that a lot.
Hatch Chile Pimento CheeseIf you can’t find Hatch chiles, you can substitute any mild green chile such as a poblano. Or in a pinch you can use canned green chiles. Our market sells 7 ounce cans of roasted green chiles that would work just fine as a substitute in this Hatch chile pimento cheese.

Click here for my roasted Hatch chile recipe.

Hatch Chile Pimento Cheese

Course Main
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 1/2 cups

Ingredients

  • 3 roasted Hatch chiles seeds and membranes removed
  • 1 clove garlic smashed
  • Dash of Worcestershire sauce
  • Kosher salt and freshly ground black pepper to taste
  • 1/4 cup or more mayonnaise
  • 1/2 cup shredded Monterey Jack
  • 1/2 cup shredded white cheddar if you can't find any just use more Monterey Jack

Instructions

  • Place all ingredients except for the cheese into a food processor and process for 10 seconds.
  • Add the cheeses and pulse a few times until combined.

Jalapeno Pimento Cheese Potato Salad

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.
Jalapeno Pimento Cheese Potato SaladThere’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

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8 -10 servings

Ingredients

  • 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

Instructions

  • 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.

Easy Pimento Cheese

There are a lot of variations on pimento cheese. What really sets this version apart from others is the addition of smoked paprika and celery seed. The two flavors take a somewhat regular tasting salad to a whole new happy place. If you don’t have a lot of spare time but still want a tasty spread, this is it.

Easy Pimento CheeseEasy pimento cheese isn’t just great on bread. I also love it on baked potatoes and grilled burgers and hot dogs too!

Anita’s mom made a fantastic heese salad that everyone loved. This isn’t that, unfortunately. Hers just can’t be duplicated no matter how hard we try.

Easy Pimento Cheese

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 10 -12
Author Based on a recipe from Sunny Anderson

Ingredients

  • 1/2 pound shredded extra sharp cheddar cheese
  • 1/2 pound shredded Pepper Jack cheese
  • 1 4 ounce jar diced pimentos, not drained
  • 1/2 red onion small diced
  • 1 cup mayonnaise
  • 3 cloves garlic minced
  • 1 teaspoon hot smoked paprika
  • 1/2 teaspoon ground celery seed
  • Salt and freshly ground black pepper
  • Your favorite bread

Instructions

  • Mix all but the salt and pepper in a medium bowl.
  • Add salt and pepper to taste.
  • Refrigerate at least an hour to let flavors blend.
  • Serve on bread.