Jalapeño-White Cheddar Pimiento Cheese Recipe

Name: Jalapeño-White Cheddar Pimiento Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1/2 cup roughly chopped pecans; 1/2 teaspoon truffle salt or sea salt; 1 red bell pepper; 1 pound sharp white Cheddar cheese, shredded (about 4 cups); 2 tablespoons grated red onion; 1 tablespoon finely chopped garlic; 2 small to medium jalapeno chiles, seeded and finely chopped; 1/2 cup mayonnaise; 1 tablespoon Worcestershire sauce; Several dashes of your favorite hot sauce (optional); Assorted crackers or crudites

Servings: persons

1 tablespoon unsalted butter
1/2 cup roughly chopped pecans
1/2 teaspoon truffle salt or sea salt
1 red bell pepper
1 pound sharp white Cheddar cheese, shredded (about 4 cups)
2 tablespoons grated red onion
1 tablespoon finely chopped garlic
2 small to medium jalapeno chiles, seeded and finely chopped
1/2 cup mayonnaise
1 tablespoon Worcestershire sauce
Several dashes of your favorite hot sauce (optional)
Assorted crackers or crudites

1
Melt butter in a heavy skillet over medium. Add pecans and salt, and cook, stirring often, until golden brown, about 4 minutes. Remove to a plate lined with paper towels to cool.
2
Place bell pepper directly on a stovetop burner set on medium to char the skin. Turn pepper with tongs until most of the skin is roasted and blackened with a little steam starting to be released from pepper. Remove from heat, and place in a zip-top plastic freezer bag. Seal and let stand until pepper is cool enough to handle, about 10 minutes. Peel, seed, and finely chop red pepper.
3
Stir together cheese, chopped red pepper, onion, garlic, jalapenos, and pecans in a medium bowl until well combined.
4
Fold in mayonnaise, Worcestershire sauce, and, if desired, hot sauce. Stir until well combined. Refrigerate 2 to 12 hours to let the flavors marry. Remove from refrigerator 15 minutes before serving for cheese to be perfectly spreadable. Serve with crackers or crudites.

798

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1/2 cup roughly chopped pecans, 1/2 teaspoon truffle salt or sea salt, 1 red bell pepper, and more.

Yes, Jalapeño-White Cheddar Pimiento Cheese falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jalapeño-White Cheddar Pimiento Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions