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Charred Pimento Cheese
Recipes
Charred Pimento Cheese
8 servings
2 hours total (Active 30 minutes)

Ingredients

  • 1 large red bell pepper
  • 1 large poblano pepper
  • 1 bunch green onions
  • 2 oz dill pickles (or dill relish) + ¼ cup pickle juice
  • 2 tablespoons olive oil
  • Plastic wrap
  • 8 oz sharp cheddar cheese
  • 2 tablespoons fresh chives
  • 1 cup whipped cream cheese
  • ¼ cup mayonnaise
  • ¼ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • Crackers (optional for serving)

Steps

    1. Preheat grill (or grill pan) on medium-high. Halve bell and poblano peppers and remove seeds. Trim root ends of green onions. Chop pickles finely. Combine peppers, onions, and oil in large bowl; toss to coat. Place peppers on grill and cook 4–5 minutes, flipping occasionally, until skin is charred and peppers are crisp-tender; grill onions 3–4 minutes until charred.
    2. Return grilled vegetables to bowl, cover with plastic wrap, and let stand to cool. Peel charred skins from peppers, then chop finely. Slice onions thinly. Grate cheddar cheese; chop chives finely.
    3. Place all ingredients in large bowl; stir until well blended. Cover and chill 1 hour; serve with crackers, if using. (Makes 1 quart.)

Amount per ⅛ recipe serving: Calories 280, Total Fat 25g, Sat Fat 11g, Trans Fat 0g, Chol 50mg, Sodium 510mg, Total Carb 7g, Fiber 3g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 8g, Vitamin D 0%, Calc 20%, Iron 6%, Potassium 4%