Chipotle Pimento Cheese

Pimento cheese, of any kind, is one of my favorite things to eat so when I saw this recipe for Chipotle Pimento Cheese in Lisa Fain's new cookbook, The Homesick Texan, I simply had to try it.

Usually pimento cheese is made with sharp cheddar cheese, mayo, and pimentos.  Lisa's version is different in that it contains both cheddar and monterey jack cheese, which makes for a great combination.  The pimento cheese is brought to life with onion, garlic, cumin, chipotle, cilantro, and brightened with a squeeze of lime juice.  It's the perfect appetizer for the weekend coming up and it would be absolutely terrific on top of a burger.  We loved it!

 Chipotle Pimento Cheese

Adapted from The Homesick Texan

Makes 2 cups

1 cup freshly grated Cheddar cheese (4oz.)

1 cup freshly grated Monterey Jack cheese (4 oz.)

1 teaspoon grated yellow onion

1 garlic clove, minced

1/2 cup mayonnaise

1/4 cup jarred sweet pimentos, diced

1 canned chipotle chile in adobo, diced

1/2 cup chopped cilantro
1/4 teaspoon ground cumin
1 teaspoon lime juice
salt and black pepper, to taste

In a large bowl, mix together the cheddar cheese and the Monterey Jack cheese, onion, garlic, mayonnaise, pimentos, chipotle, cilantro, cumin, and lime juice.  Taste and add salt and black pepper as needed.

Chill for one hour before serving.  Serve with tortilla chips, crackers or celery sticks.  Also makes a fine filling for a whole-hollowed out jalapeno.  Will last a week in the refrigerator.

This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef