My family has always loved Ople's Pimento Cheese, and it is still a favorite of mine. This one is slightly different and creamier, and the addition of jalapeños is a nice touch as well. Mona served it when we 4 YaYas spent a couple nights with her in "The Ville" (Halletsville to the rest of us!) We chowed down on it, so I asked for the recipe. When I made it the next week I served it with Fritos Scoops and canned jalapeno peppers I had cut in half and scooped out the innards. Forgot to take a picture so this one is the next day on a slice of bread. Both recipes are delicious. You can't go wrong with either one.
6 pickled jalapeños, membranes and seeds removed then diced
1 lb American cheese, grated
1 lb Velveeta cheese, grated
1 - 8 oz block cream cheese grated
1 large jar pimentos
4 hard boiled eggs, finely grated
Helmann's Mayo
Salt and fresh cracked pepper
I have a grater attachment for my Kitchen Aid mixer so I used it to grate all the cheeses quickly. A food processor would work well too, and if not then just grate everything by hand. Mix all together with enough mayo to mix easily.
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