Kick your taste buds into high gear with our roundup of 18 Spicy Pimento Cheese Recipes Delight! Whether you’re a fan of fiery flavors or just looking to add a little zest to your meals, these recipes promise to transform the classic Southern favorite into something extraordinary. Perfect for gatherings, snacks, or a bold sandwich upgrade, get ready to explore a world of cheesy, spicy goodness that’s sure to impress.
Classic Southern Pimento Cheese Spread
Perfect for gatherings or a simple snack, Classic Southern Pimento Cheese Spread combines creamy, tangy, and slightly spicy flavors in a versatile dish that’s easy to make.
Ingredients
- For the spread:
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup mayonnaise
- 1/4 cup diced pimentos, drained
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
Instructions
- In a large mixing bowl, combine the shredded sharp cheddar cheese and mayonnaise. Stir until the mixture is evenly coated.
- Add the diced pimentos, garlic powder, onion powder, cayenne pepper, and salt to the bowl. Mix well to ensure all ingredients are thoroughly combined.
- For best flavor, cover the bowl with plastic wrap and refrigerate the spread for at least 1 hour before serving. This allows the flavors to meld together.
- Before serving, give the spread a quick stir to refresh the texture. Serve chilled.
Ultra-creamy with a hint of spice, this spread is perfect on crackers, sandwiches, or as a dip for vegetables. Its vibrant color and rich flavor make it a standout dish at any table.
Spicy Jalapeno Pimento Cheese Dip
Unleash the bold flavors of the South with this Spicy Jalapeno Pimento Cheese Dip, a creamy, cheesy delight with a kick that’s perfect for any gathering. Follow these steps to create a dip that’s as easy to make as it is delicious to eat.
Ingredients
- For the base:
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup mayonnaise
- 1/4 cup diced pimentos, drained
- For the spice:
- 2 jalapenos, finely diced (seeds removed for less heat)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
Instructions
- In a large mixing bowl, combine the shredded cheddar cheese, Monterey Jack cheese, and mayonnaise. Stir until the mixture is well blended and creamy.
- Add the diced pimentos, jalapenos, garlic powder, onion powder, and cayenne pepper to the cheese mixture. Mix thoroughly to ensure the spices are evenly distributed.
- Transfer the mixture to a serving bowl. For best flavor, cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
- Serve the dip chilled with crackers, sliced baguette, or vegetable sticks for dipping. For an extra touch, garnish with a few slices of jalapeno on top before serving.
Just like that, you’ve got a Spicy Jalapeno Pimento Cheese Dip that’s irresistibly creamy with a perfect balance of heat and tang. The texture is luxuriously smooth, making it a standout addition to your snack table. Try spreading it on a burger or sandwich for an extra flavor boost!
Pimento Cheese Stuffed Burgers
Delving into the world of gourmet burgers, our Pimento Cheese Stuffed Burgers offer a delightful twist on a classic favorite, combining juicy beef with the creamy, tangy goodness of homemade pimento cheese. Perfect for summer grilling, this recipe guides you through each step to ensure a mouthwatering result.
Ingredients
- For the burgers:
- 1.5 lbs ground beef (80/20 blend)
- 1 tsp salt
- 1/2 tsp black pepper
- For the pimento cheese filling:
- 1 cup shredded sharp cheddar cheese
- 1/4 cup diced pimentos, drained
- 2 tbsp mayonnaise
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Preheat your grill to medium-high heat (375°F to 400°F).
- In a medium bowl, combine the shredded cheddar cheese, diced pimentos, mayonnaise, garlic powder, and onion powder to make the pimento cheese filling. Mix well and set aside.
- Divide the ground beef into 8 equal portions. Flatten each portion into a thin patty, about 1/4 inch thick.
- Place a generous tablespoon of the pimento cheese filling in the center of 4 patties. Top with the remaining patties, pressing the edges firmly to seal the filling inside.
- Season both sides of each stuffed burger with salt and pepper.
- Grill the burgers for 4-5 minutes on each side, or until the internal temperature reaches 160°F for medium doneness. Avoid pressing down on the burgers to keep the juices inside.
- Let the burgers rest for 5 minutes before serving to allow the juices to redistribute.
Savory and satisfying, these Pimento Cheese Stuffed Burgers boast a juicy interior with a creamy, flavorful center that oozes out with every bite. Serve them on toasted brioche buns with a side of crispy sweet potato fries for an unforgettable meal.
Grilled Pimento Cheese Sandwich
One of the most comforting sandwiches you can make on a lazy afternoon is the Grilled Pimento Cheese Sandwich. It’s a delightful twist on the classic grilled cheese, featuring a creamy, spicy pimento cheese filling that melts perfectly between two slices of golden, buttery bread.
Ingredients
- For the pimento cheese:
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup mayonnaise
- 2 tbsp pimentos, drained and chopped
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- For the sandwich:
- 4 slices sourdough bread
- 2 tbsp unsalted butter, softened
Instructions
- In a medium bowl, combine the shredded cheddar cheese, mayonnaise, chopped pimentos, garlic powder, and cayenne pepper. Mix until well blended. Tip: For a smoother spread, let the mixture sit at room temperature for 10 minutes before using.
- Spread the pimento cheese mixture evenly on two slices of sourdough bread. Top with the remaining slices to form two sandwiches.
- Heat a skillet over medium heat (350°F). Spread the softened butter on the outer sides of each sandwich. Tip: Buttering the bread instead of the skillet gives the sandwich a more even golden color.
- Place the sandwiches in the skillet and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted. Tip: Press down gently on the sandwiches with a spatula to ensure even cooking and melting.
Zesty and creamy, this Grilled Pimento Cheese Sandwich offers a perfect balance of flavors and textures. Serve it with a side of pickles or a simple tomato soup for a comforting meal that’s sure to please.
Pimento Cheese Deviled Eggs
Venturing into the world of appetizers, Pimento Cheese Deviled Eggs stand out as a creamy, tangy delight that’s perfect for any gathering. This recipe combines the classic comfort of deviled eggs with the Southern charm of pimento cheese, creating a bite-sized treat that’s sure to impress.
Ingredients
- For the eggs:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp yellow mustard
- 1/4 tsp salt
- 1/8 tsp black pepper
- For the pimento cheese filling:
- 1/4 cup shredded sharp cheddar cheese
- 2 tbsp diced pimentos, drained
- 1 tbsp cream cheese, softened
- 1/2 tsp garlic powder
Instructions
- Place the eggs in a single layer in a saucepan and cover with water by 1 inch. Bring to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes.
- Transfer the eggs to a bowl of ice water and let cool for 5 minutes. Peel the eggs under running water for easier removal of the shells.
- Cut each egg in half lengthwise. Gently remove the yolks and place them in a medium bowl. Arrange the whites on a serving platter.
- Mash the yolks with a fork until smooth. Add mayonnaise, mustard, salt, and pepper, mixing until well combined.
- In a separate bowl, combine cheddar cheese, pimentos, cream cheese, and garlic powder. Stir until the mixture is creamy and uniform.
- Fold the pimento cheese mixture into the yolk mixture until fully incorporated. Spoon or pipe the filling into the egg white halves.
- Chill the deviled eggs in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Now, these Pimento Cheese Deviled Eggs offer a delightful contrast of textures, from the smooth filling to the firm egg whites. Their rich, cheesy flavor with a hint of spice makes them a standout dish. For an extra touch, garnish with a sprinkle of paprika or a small piece of pimento on top before serving.
Pimento Cheese and Bacon Stuffed Peppers
Let’s dive into creating a dish that combines the creamy, tangy flavors of pimento cheese with the smoky crunch of bacon, all nestled inside sweet bell peppers. This recipe is perfect for beginners, guiding you through each step to ensure delicious results.
Ingredients
- For the filling:
- 4 large bell peppers, halved and seeds removed
- 1 cup pimento cheese
- 6 slices bacon, cooked crispy and crumbled
- For baking:
- 1 tbsp olive oil
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Prepare the bell peppers by washing them, cutting them in half lengthwise, and removing the seeds and membranes for a clean cavity.
- Lightly brush the inside of each pepper half with olive oil and sprinkle with a pinch of salt to enhance flavor.
- In a bowl, mix the pimento cheese and crumbled bacon until well combined for a flavorful filling.
- Evenly distribute the filling among the pepper halves, pressing gently to fill the cavities completely.
- Place the stuffed peppers on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the filling is bubbly.
- For a golden top, broil the peppers for an additional 2-3 minutes, watching closely to prevent burning.
- Remove from the oven and let cool for 5 minutes before serving to allow the flavors to meld.
You’ll love the contrast between the sweet, tender peppers and the rich, savory filling. Serve these stuffed peppers as a standout appetizer or pair with a simple salad for a satisfying meal.
Creamy Pimento Cheese Pasta Salad
Mastering the art of a perfect pasta salad begins with understanding the balance of flavors and textures. This Creamy Pimento Cheese Pasta Salad combines the tangy zest of pimento cheese with the comforting bite of pasta, creating a dish that’s both refreshing and satisfying.
Ingredients
- For the pasta:
- 8 oz elbow macaroni
- 1 tbsp salt
- For the sauce:
- 1 cup mayonnaise
- 1 cup shredded sharp cheddar cheese
- 1/2 cup diced pimentos, drained
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- For garnish:
- 2 tbsp chopped fresh parsley
Instructions
- Fill a large pot with water, add 1 tbsp salt, and bring to a boil over high heat.
- Add 8 oz elbow macaroni to the boiling water and cook for 7-9 minutes, or until al dente, stirring occasionally to prevent sticking.
- While the pasta cooks, in a large mixing bowl, combine 1 cup mayonnaise, 1 cup shredded sharp cheddar cheese, 1/2 cup diced pimentos, 1 tbsp apple cider vinegar, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper. Mix well until smooth and creamy.
- Drain the cooked pasta in a colander and rinse under cold water to stop the cooking process and cool the pasta.
- Add the cooled pasta to the bowl with the sauce and gently toss until the pasta is evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, sprinkle 2 tbsp chopped fresh parsley over the top for a fresh, colorful garnish.
Outstanding in its creaminess and flavor, this pasta salad is a crowd-pleaser with its rich pimento cheese sauce clinging to every noodle. Serve it chilled on a bed of lettuce for an elegant presentation or straight from the bowl for a casual backyard barbecue.
Pimento Cheese Cornbread Muffins
Ready to elevate your cornbread game with a Southern twist? These Pimento Cheese Cornbread Muffins combine the comforting warmth of cornbread with the creamy, tangy kick of pimento cheese, perfect for any meal or gathering.
Ingredients
- For the dry mix: 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt
- For the wet mix: 1 cup milk, 1/4 cup melted unsalted butter, 1 large egg
- For the pimento cheese: 1 cup shredded sharp cheddar cheese, 1/4 cup diced pimentos, 1/4 cup mayonnaise, 1/4 tsp garlic powder
Instructions
- Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
- In another bowl, mix the milk, melted butter, and egg until smooth. Tip: Ensure the butter is cooled slightly to avoid cooking the egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the muffins tender.
- Fold in the shredded cheddar cheese, diced pimentos, mayonnaise, and garlic powder until evenly distributed. Tip: For extra flavor, let the batter sit for 10 minutes before baking.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Tip: Rotate the muffin tin halfway through baking for even browning.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Just out of the oven, these muffins boast a crispy exterior with a moist, fluffy interior, packed with the savory goodness of pimento cheese. Serve them warm with a dollop of butter or alongside your favorite chili for a comforting meal.
Pimento Cheese Stuffed Chicken Breast
Kickstart your culinary adventure with this delightful Pimento Cheese Stuffed Chicken Breast, a dish that combines the creamy, tangy flavors of pimento cheese with the succulent tenderness of chicken breast. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.
Ingredients
- For the stuffing:
- 1 cup shredded sharp cheddar cheese
- 1/4 cup diced pimentos, drained
- 2 tbsp mayonnaise
- 1/2 tsp garlic powder
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a medium bowl, combine the shredded cheddar cheese, diced pimentos, mayonnaise, and garlic powder to make the stuffing. Mix until well incorporated.
- Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
- Stuff each chicken breast with an equal amount of the pimento cheese mixture, then secure the opening with toothpicks if necessary.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Season the chicken breasts with salt and pepper.
- Sear the chicken breasts for 2-3 minutes on each side, or until golden brown, to lock in the juices.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
The Pimento Cheese Stuffed Chicken Breast emerges from the oven juicy and flavorful, with the cheese melting into every bite. Serve it alongside a crisp salad or roasted vegetables for a complete meal that’s sure to impress.
Pimento Cheese and Ham Roll Ups
These Pimento Cheese and Ham Roll Ups are a delightful blend of creamy, tangy, and savory flavors, perfect for any gathering or a quick snack. They’re surprisingly simple to make, requiring just a few ingredients and minimal prep time.
Ingredients
- For the filling:
- 1 cup shredded sharp cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup diced pimentos, drained
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp cayenne pepper
- For assembly:
- 8 slices deli ham, thinly sliced
- 4 large flour tortillas
Instructions
- In a medium bowl, combine the shredded cheddar cheese, mayonnaise, diced pimentos, garlic powder, onion powder, and cayenne pepper. Mix until well blended.
- Lay out a flour tortilla on a clean, flat surface. Spread an even layer of the pimento cheese mixture over the entire surface of the tortilla.
- Place 2 slices of ham over the cheese mixture, covering the tortilla as evenly as possible.
- Starting at one edge, tightly roll the tortilla into a log. Repeat with the remaining tortillas and filling.
- Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour to firm up, making them easier to slice.
- After chilling, unwrap the tortilla rolls and slice them into 1-inch pieces using a sharp knife.
- Arrange the roll-ups on a serving platter and serve immediately, or keep refrigerated until ready to serve.
Unwrap the flavors of these roll-ups to discover a perfect balance of creamy cheese and savory ham, with a slight kick from the cayenne. They’re not only delicious but also visually appealing, making them a great addition to any party platter.
Pimento Cheese Pizza with a Kick
Here’s how to make a Pimento Cheese Pizza with a Kick that’s sure to impress. This recipe combines the creamy, tangy flavors of pimento cheese with the crispiness of pizza crust, topped off with a spicy twist that elevates the dish to new heights.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tbsp olive oil
- 1/2 cup warm water (110°F)
- 1 tsp active dry yeast
- For the pimento cheese spread:
- 1 cup shredded sharp cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup diced pimentos, drained
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- For the topping:
- 1/4 cup thinly sliced jalapeños
Instructions
- In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast over the water and let it sit for 5 minutes until frothy.
- In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Preheat your oven to 475°F. Punch down the dough and roll it out on a floured surface to your desired thickness.
- Transfer the dough to a baking sheet. Bake for 5 minutes to partially cook the crust.
- While the crust bakes, mix the cheddar cheese, mayonnaise, pimentos, garlic powder, onion powder, and cayenne pepper in a bowl to make the pimento cheese spread.
- Spread the pimento cheese mixture evenly over the partially baked crust. Top with sliced jalapeños.
- Bake for another 10-12 minutes until the crust is golden and the cheese is bubbly.
Combining the creamy pimento cheese with the crispy crust and spicy jalapeños creates a delightful contrast in textures and flavors. Serve this pizza with a side of ranch dressing or a crisp salad to balance the heat.
Pimento Cheese Biscuits
These Pimento Cheese Biscuits are a Southern classic with a twist, combining the creamy, tangy flavors of pimento cheese with the flaky, buttery texture of homemade biscuits. Perfect for breakfast, brunch, or as a side dish, they’re surprisingly simple to make with just a few ingredients.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup whole milk
- For the pimento cheese filling:
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup pimentos, drained and chopped
- 2 tbsp mayonnaise
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
- Pour in the milk and stir until just combined. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently knead it 3-4 times to bring it together.
- Roll the dough out to a 1/2-inch thickness. Use a round biscuit cutter to cut out biscuits, placing them on the prepared baking sheet.
- In a small bowl, mix together the cheddar cheese, pimentos, mayonnaise, garlic powder, and onion powder to make the pimento cheese filling.
- Make a small indentation in the center of each biscuit and fill with a spoonful of the pimento cheese mixture.
- Bake for 12-15 minutes, or until the biscuits are golden brown and the cheese is bubbly.
- Let the biscuits cool for a few minutes on the baking sheet before serving.
Pimento Cheese Biscuits offer a delightful contrast of textures, from the crisp exterior to the soft, cheesy center. Serve them warm with a drizzle of honey for a sweet and savory treat, or alongside a bowl of soup for a comforting meal.
Pimento Cheese Mac and Cheese
Gather around as we dive into making a comforting bowl of Pimento Cheese Mac and Cheese, a twist on the classic that’s sure to delight. This recipe combines creamy pimento cheese with tender pasta for a dish that’s both familiar and excitingly new.
Ingredients
- For the pasta:
- 8 oz elbow macaroni
- 4 cups water
- 1 tsp salt
- For the sauce:
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup pimento cheese
- 1 cup whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
Instructions
- Bring 4 cups of water to a boil in a large pot. Add 1 tsp of salt and 8 oz of elbow macaroni. Cook for 8 minutes, stirring occasionally, until al dente. Drain and set aside.
- In the same pot, melt 2 tbsp of unsalted butter over medium heat. Whisk in 2 tbsp of all-purpose flour to create a roux, cooking for 1 minute until golden.
- Gradually whisk in 1 cup of whole milk, ensuring no lumps form. Cook for 3 minutes, stirring constantly, until the mixture thickens.
- Reduce heat to low. Stir in 2 cups of sharp cheddar cheese and 1/2 cup of pimento cheese until fully melted and smooth.
- Add 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp paprika to the sauce, stirring to combine.
- Fold the cooked macaroni into the cheese sauce until evenly coated. Cook for an additional 2 minutes to allow the flavors to meld.
Unbelievably creamy with a slight tang from the pimento cheese, this mac and cheese is a crowd-pleaser. Serve it straight from the pot for a cozy family dinner or bake it with a breadcrumb topping for added crunch.
Pimento Cheese Stuffed Mushrooms
Zesty and flavorful, these Pimento Cheese Stuffed Mushrooms are a delightful appetizer that combines the earthy taste of mushrooms with the creamy, tangy goodness of pimento cheese. Perfect for gatherings or a cozy night in, this recipe is straightforward and rewarding.
Ingredients
- For the mushrooms: 24 large white mushrooms, cleaned and stems removed
- For the filling: 1 cup pimento cheese, 1/4 cup breadcrumbs, 1 tbsp olive oil
- For garnish: 2 tbsp chopped fresh parsley
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Arrange the mushroom caps on the prepared baking sheet, cavity side up.
- In a small bowl, mix the pimento cheese and breadcrumbs until well combined.
- Using a small spoon, fill each mushroom cap with the pimento cheese mixture, pressing down slightly to ensure it’s packed.
- Drizzle the olive oil over the stuffed mushrooms to help them brown in the oven.
- Bake for 20-25 minutes, or until the mushrooms are tender and the filling is bubbly and slightly golden.
- Remove from the oven and let cool for 5 minutes before garnishing with chopped parsley.
Perfectly baked, these mushrooms offer a juicy bite with a creamy, cheesy center. Serve them warm atop a slice of toasted baguette for an extra crunch, or as is for a gluten-free option.
Pimento Cheese Quesadillas
Let’s dive into making Pimento Cheese Quesadillas, a delightful twist on the classic quesadilla that combines the creamy, tangy flavors of pimento cheese with the crispy, golden texture of a tortilla. Perfect for a quick lunch or a savory snack, this recipe is straightforward and rewarding.
Ingredients
- For the filling:
- 1 cup shredded sharp cheddar cheese
- 1/2 cup diced pimentos, drained
- 1/4 cup mayonnaise
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- For assembling:
- 4 large flour tortillas
- 2 tbsp unsalted butter, melted
Instructions
- In a medium bowl, combine the shredded cheddar cheese, diced pimentos, mayonnaise, garlic powder, and onion powder. Mix until well blended.
- Heat a large skillet over medium heat (350°F). Brush one side of a tortilla with melted butter and place it butter-side down in the skillet.
- Spread half of the pimento cheese mixture evenly over the tortilla, then top with another tortilla. Brush the top tortilla with melted butter.
- Cook for 3-4 minutes, or until the bottom tortilla is golden brown and crispy. Carefully flip the quesadilla and cook for another 3-4 minutes on the other side.
- Remove from the skillet and let it cool for a minute before cutting into wedges. Repeat the process with the remaining tortillas and filling.
- For an extra crispy texture, press down lightly on the quesadilla with a spatula while cooking.
- If the cheese isn’t melting as quickly as you’d like, cover the skillet with a lid for the last minute of cooking to trap the heat.
- Always let the quesadilla sit for a minute after cooking; this allows the cheese to set slightly, making it easier to cut.
Fresh out of the skillet, these Pimento Cheese Quesadillas boast a irresistible combination of creamy, cheesy filling encased in a crispy, buttery tortilla. Serve them with a side of salsa or a dollop of sour cream for an extra flavor boost.
Pimento Cheese and Avocado Toast
Creating the perfect Pimento Cheese and Avocado Toast starts with selecting the freshest ingredients. Combine creamy avocado with the sharp, tangy flavors of homemade pimento cheese for a breakfast that’s both satisfying and Instagram-worthy.
Ingredients
- For the pimento cheese:
- 1 cup shredded sharp cheddar cheese
- 1/4 cup mayonnaise
- 2 tbsp diced pimentos, drained
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- For the toast:
- 2 slices of sourdough bread
- 1 ripe avocado, sliced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a medium bowl, combine the shredded cheddar cheese, mayonnaise, diced pimentos, garlic powder, and smoked paprika. Mix until well blended. Tip: For a smoother texture, let the mixture sit for 10 minutes before using.
- Heat a skillet over medium heat and add the olive oil. Toast the sourdough bread slices for 2-3 minutes on each side, or until golden brown. Tip: Pressing the bread lightly with a spatula ensures even toasting.
- Spread a generous layer of the pimento cheese mixture on each toast slice. Tip: Warming the cheese mixture slightly before spreading can make it easier to handle.
- Top each toast with sliced avocado. Season with salt and pepper to taste.
Ultimate in simplicity and flavor, this Pimento Cheese and Avocado Toast offers a creamy texture with a crunchy base. Serve it with a side of fresh fruit or a drizzle of hot sauce for an extra kick.
Pimento Cheese Potato Skins
Now, let’s dive into creating a dish that combines the creamy, tangy flavors of pimento cheese with the crispy, comforting texture of potato skins. This recipe is perfect for those who appreciate a blend of Southern charm and classic appetizer appeal.
Ingredients
- For the potato skins:
- 4 large russet potatoes
- 2 tbsp olive oil
- 1/2 tsp salt
- For the pimento cheese filling:
- 1 cup shredded sharp cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup diced pimentos, drained
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Preheat your oven to 400°F (204°C). Scrub the potatoes clean and pat them dry.
- Pierce each potato several times with a fork to allow steam to escape during baking.
- Rub the potatoes with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for 50-60 minutes, or until tender when pierced with a fork.
- Let the potatoes cool for 10 minutes, then cut them in half lengthwise. Scoop out the insides, leaving a 1/4-inch thick shell.
- Increase the oven temperature to 450°F (232°C). Place the potato skins skin-side down on a baking sheet and bake for 10 minutes to crisp up.
- In a bowl, mix together the cheddar cheese, mayonnaise, pimentos, garlic powder, and onion powder until well combined.
- Fill each potato skin with the pimento cheese mixture, spreading it evenly.
- Return the filled potato skins to the oven and bake for another 5-7 minutes, or until the cheese is bubbly and slightly golden.
Let these pimento cheese potato skins cool for a few minutes before serving. The contrast between the crispy potato shell and the creamy, flavorful filling is irresistible. For an extra touch, garnish with chopped green onions or a drizzle of hot sauce.
Pimento Cheese Crab Cakes
Zesty and flavorful, Pimento Cheese Crab Cakes combine the creamy tang of pimento cheese with the sweet, delicate taste of crab meat, creating a dish that’s both comforting and sophisticated. Perfect for a summer gathering or a cozy night in, these crab cakes are sure to impress with their golden crust and moist interior.
Ingredients
- For the crab cakes:
- 1 lb lump crab meat, picked over for shells
- 1 cup pimento cheese
- 1/2 cup breadcrumbs
- 1 large egg, lightly beaten
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1/2 tsp Old Bay seasoning
- 2 tbsp unsalted butter, for frying
Instructions
- In a large mixing bowl, gently combine the crab meat, pimento cheese, breadcrumbs, egg, mayonnaise, Dijon mustard, and Old Bay seasoning until just mixed. Tip: Overmixing can break down the crab meat, so fold the ingredients together carefully.
- Form the mixture into 8 equal-sized patties, about 1/2 inch thick. Tip: Wetting your hands slightly can prevent the mixture from sticking.
- Heat the butter in a large skillet over medium heat until melted and foamy, about 2 minutes.
- Carefully place the crab cakes in the skillet and cook until golden brown, about 4 minutes per side. Tip: Avoid moving the crab cakes too soon to ensure a crispy crust.
- Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess butter.
Moist and packed with flavor, these Pimento Cheese Crab Cakes boast a crispy exterior that gives way to a creamy, cheesy center. Serve them atop a bed of mixed greens with a squeeze of lemon for a bright, refreshing contrast.
Conclusion
Perfect for adding a kick to your meals, these 18 Spicy Pimento Cheese Recipes are sure to delight your taste buds. Whether you’re a fan of mild heat or fiery flavors, there’s something here for everyone. We’d love to hear which recipe becomes your favorite—drop us a comment below! And don’t forget to share the cheesy goodness on Pinterest for fellow spice lovers to enjoy. Happy cooking!
