Mexican Pimento | I got a little Irish in me. I also live in Texas, which means I run across a lot of Mexican food and Pimento cheese. What does all this mean? Well, nothing really, except for the fact we combined our favorite Irish ingredient – cheddar cheese – with some of our Mexican friends to make the ambassador to pimento country. We redefined a classic in this recipe. Try it amigo.
In this one, we combine sharp Irish cheddar with salty parmesan, cream cheese, sweet roasted peppers and sherry vinegar. We then take it up a level with sour cream, lime juice and garlicky spices. It’s quick and and downright delish!
* Join our VIP list to get new recipes before anyone else.
- Olive Oil - ½ tablespoon
- Cream Cheese - 4 ounces
- Sour Cream - 2 ounces
- Irish White Cheddar Cheese - 1 cup, grated
- Parmesan Cheese - 2 tablespoons, grated (just use Kraft)
- Roasted Red Bell Pepper - 3 tablespoons, brunoise
- Tomato - 1 ½ tablespoons, fileted, brunoise
- Sherry Vinegar - 2 teaspoons
- Lime Juice - 2 teaspoons
- Cilantro - 1 tablespoon, finely minced
- Onion Powder - ¾ teaspoon
- Granulated Garlic Powder - ½ teaspoon
- Ancho Chili Powder - ½ teaspoon
- White Pepper - ⅛ teaspoon
- Salt - 1 ¼ teaspoons
- Air-Tight Container - 3 cup volume minimum
- Cheese Grater
- Rubber Spatula
- Alright, this one is super easy. Start by grating your cheddar.
- Juice your lime directly into whatever container you're going to store the cheese in.
- Now mix everything together in the container, season to taste, and that's all she wrote Iron Chef!
* Buy roasted red bell peppers jarred or at your grocery store's salad bar.
* Make sure you "filet" the tomato or else the seeds will make the pimento too watery.
* The secret ingredient in this one? The sherry vinegar. Don't skip it.
* This is a big game day favorite - make it and make people happy!
If you’ve read this far, then you need to check out G.O.A.T. Ranch Dip and Horseradish Mayo.
Or better yet, join our VIP list to get new recipes before anyone else.