El Paso 'Pimento Cheese' Compound

Ingredients

1 roasted Anaheim Chile skin removed and finely diced

1 roasted Poblano Chile skin removed and finely diced

1 roasted Jalapeño Chile skin removed and sliced into fine rounds

1 roasted Fresno Chile skin removed and sliced into fine rounds

1 teaspoon Red Chile Flakes

1 teaspoon cracked Black Peppercorns

1 teaspoon Kosher Sea Salt

2 oz Cream Cheese

8 oz freshly grated Sharp White Cheddar

Prepare

  • Combine chiles, chile flakes, peppercorns and salt.

  • Slowly start working in the cream cheese on small bit at a time. Making sure to mix until the cream cheese fully incorporated. At this point the cream cheese should look ‘melted’ and have formed a thick sauce (not quite a paste) with the chiles and their juices.

  • Mix in the grated sharp white cheddar.

Makes approximately 16oz.

NOTE: You can make a much milder version of this (Colette’s version) by using 2-3 Poblano chiles (leaving out the spicier Anaheim, Jalapeño and Fresno) and swapping in smoked paprika for the red chile flakes.




©2020 by Lucolette.