My husband loves homemade pimiento cheese, but I don’t care for it. Therefore, I have never made it before. But this weekend, we had a little Mills family outing at the lake, and I thought pimento cheese pepper poppers would be a good crowd pleaser. I had an abundance of sweet banana peppers from my pepper plant, so it was a good way to share the goodness. I was very pleased with how they turned out, and I even ate a few myself.
I started out with 16 oz of cheddar cheese. I had a variety of mild, sharp, and extra sharp. I grated the cheese and then ran it through the food processor (I use one similar to this one) to get it into a fine crumble. I added about 2/3 cup mayonnaise to the cheese.
The secret weapon in this recipe is the buffalo sauce. I use Frank’s, but you could use your favorite brand. I used about 2 tablespoons, but you could definitely use a little more if you like it extra flavorful.
I used garlic salt and Jane’s Krazy Mixed-Upnsalt for seasoning. My garlic salt seems to be extra salty, so I only used a little Jane’s. Next time I might use garlic powder and more Jane’s. Or maybe even fresh garlic in the food processor with the cheese. Wouldn’t that be yummy?
Just mix it all together and add a little more mayo if needed to give it the right creaminess.
You can serve Buffalo Pimiento Cheese on crackers or on a sandwich. It would also be terrific as a cheese ball or as a stuffing for celery.
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