Starters/Appetizers

Pimento Cheese with Peppadews and Green Chiles

Green Chile Pimento Peppadew Cheese
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When it comes to pimento cheese recipes this peppadew and green chile version is over the top good. If you want something to disappear fast, than this is your magic ticket!

Pimento Cheese with Green Chiles and peppadews

(This is an updated post from 2013)

Yes, I took liberty on the myriad number of pimento cheese recipes out there and came  up with this. This pimento less cheese that looks like pimento cheese but is really peppadew cheese, well, it is might tasty. Perhaps it’s the Hatch chiles that I bought fresh roasted over on Federal Blvd.  (Yes, they took a long time to peel and seed, but hopefully they will get us through the winter. (A half bushel didn’t make it through last year, so we upped our game.) But maybe it’s the peppadews. Then again it could be the garlic and the jalapeno cheese mixed with the sharp Cheddar. I can’t tell you. BUT…I can tell you that this pimento cheese recipe is good.

Pimento cheese recipes were not on my radar when I was young. I recall seeing it in a plastic tub at the grocery and well, it just never looked that good. In fact, it didn’t look good to me at all, but I didn’t eat much cheese as a tyke. American cheese was standard in our home and I never took to it, so cheese and I weren’t close friends for a long while. Then I married a guy from Texas and started hearing about Mom’s pimento cheese, but even then, he didn’t sway me.

Well, to make things short, which you know I’m not very good at, I decided to reach out and see what all the fuss was about. It began at Costco where they have their own version of pimento cheese, which is quite good. However you always have to choose three tubs of any variety and I don’t like to do that. Cheese is dangerous stuff to have around. Especially when you are watching your figure…so to speak.

Green chile pimento peppadew cheeeseFinally I decided it was time to venture into Southern territory and Fall is the perfect time to make this pimento cheese recipe where peppadews sub in for pimentos. Or not. And not wanting to buy three tubs of cheese meant making my own. Manservant was thrilled. After all, jalapeno cheese and green chiles are two of his favorite ingredients. So if you are looking for new pimento cheese recipes, please try this!

What exactly is a peppadew?

Peppadews are described as a cross between a tomato and a pepper, however it is actually a  spicy, piquant pepper discovered in South Africa in 1993. After growing for 6 – 8 weeks these spicy peppers are then picked, de-seeded and bottled in a unique sweet brine mixture. This gives them that incredible sweet and spicy profile.

Peppadews look like pimentos when mixed into this recipe but they give this recipe some extra zip. However no peppadews? No worries! Pimentos are just fine.  Other than making the cheese red, I couldn’t ever figure out the addition of pimentos. I could never really taste them, though they did make the cheese look pretty.  Peppadews lend a spicy sweetness that I really enjoy. Plus they are from South Africa and I love South Africa. And I miss South Africa, but don’t get me started…

Green Chile Pimento Peppadew Cheese

Pimento Cheese Recipes:

There are a zillion! Pimento cheese is often referred to as “caviar of the South” or “pate of the South” and pimento cheese sandwiches are one of the most popular food items at the Master’s Tournament in Augusta, Georgia. So… pimento cheese is famous and this pimento cheese recipe should make it to the Master’s! If I say so myself…

What to do with this green chile peppadew/pimento cheese? Well it’s easily plopped on a tortilla for a quick and awesome quesadilla. Or plopped on a burger to make a great cheese burger. It is great mixed into eggs, or as is on a cracker, chips of any variety and don’t get me started with the thought of grilled cheese. Or on a BLT. Or mixed into mac and cheese. Or stuffed into peppers or even peppadews! Pimento cheese sandwiches are a classic as is stirring this savory spread into grits.  My mind is overflowing which it has done a lot of lately…

Peppadew green chile cheese has a nice ring to it. If you are looking for pimento cheese recipes, this is a good one. Enjoy with a beer. With a margarita. With bacon. With crackers. With a football game. With your fingers. Just sayin’!

Green Chile Pimento Peppadew Cheese

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Green Chile Pimento Peppadew Cheese

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Cooking Crap Utensils I have:

So a word about graters. I still use a very old fashioned one like the first one. For hard cheese and lemons I use the second. If I wanted to upgrade, I suppose I could get the third. But honestly, I was amazed at the price of a new Cuisinart. I still have the one I got married with that was probably double this price back then. I think it might be time for a new one!

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Green Chile Pimento Peppadew Cheese

Pimento Cheese with Peppadews and Green Chiles

  • Author: Abbe Odenwalder
  • Prep Time: 15 Minutes
  • Total Time: 15 Minutes
  • Yield: 2 cups 1x
  • Category: Appetizer
  • Cuisine: American

Description

When it comes to pimento cheese recipes this peppadew and green chile version is over the top good. This will disappear fast!

Scale

Ingredients

8 oz freshly grated Cheddar
8 oz freshly grated jalapeno jack
1 c chopped green chilies or 1-2 4 oz cans (to your liking) Well drained
1/4 c chopped minced onion
1/2 c chopped, drained peppadews or pimentos
1/2 t smoked paprika
1/2 t garlic powder
2 t Worcestershire
1 jalapeno, seeded and finely chopped (but if you want more spice leave some seeds in)
1/2 to 3/4 c mayonnaise (This depends on how spreadable you want this)


Instructions

Throw it all in a bowl. Mix it up gently with a large spatula. Let it sit as long as you can, to let the flavors meld together. I do not mix this in a food processor because I am always worried it may turn out too gummy. If you do, beware to not over mix.

Always serve at room temperature. It tastes so much better than cold! However it keeps well in the refrigerator.


Keywords: pimento cheese recipes, pimento cheese spread, peppadew cheese, peppadews, Pimento green chile cheese, pimento cheese, easy pimento cheese recipe, easy pimento cheese.

 

More to Try:
OMG BLT

This OMG BLT is to die for! Made with candied bacon and candied tomatoes...skip the mayo and add jalapeno cream cheese...Yes, this is what dreams are made of! #sandwich #bacon #blt #candiedbacon #tomatoes Please see more good food at:www.thisishowicook.com

Corn and Green Chile Chowder

This green chile, corn and salmon chowder is made in a flash. Garnish with goat's cheese and bacon. This is good! #chowder #greenchile #soup #smokedsalmon www.thisishowicook.com

Coconut Rum Tres Leches Cake

This pina colada tres leches cake is to die for! Plus it is easy to make! And it is to die for....I know I said that already! #treslechescake #cake #Mexicanfood #dessert #pinacolada www.thisishowicook.com

Green Chile Egg Souffle

Green Chile Quick Egg Souffle

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  • David @ Spiced
    September 23, 2019 at 6:16 am

    I absolutely love pimento cheese, so you know I had to stop over and see this version with peppadews. What a cool substitution! A good pimento cheese sandwich is a thing of beauty, and I miss those up now that I live way too far in the north. I’m going to have to try your version with peppadews soon. You’ve got me craving it!!

  • Healthy World Cuisine
    September 13, 2019 at 8:24 am

    Have not had this dip in ages. Love this stuff as it is so addicting. Might eat that whole bowl, if not monitored. LOL

  • Juliana
    September 12, 2019 at 4:26 pm

    I love peppadew and love the spicy and sweet taste of it…like that you added into the pimento and cheese…awesome spread Abbe. Thanks for sharing the recipe. I hope you are enjoying your week!

  • mjskitchen
    September 10, 2019 at 11:34 am

    Well this is certainly an appetizer I can get my mouth around, but then I’m sure you’re not surprised. 🙂 I’m already addicted just looking at the photos.

  • sippitysup
    September 9, 2019 at 6:21 pm

    Where I grew up we used to say Pah-MEH-na Cheese! GREG

  • mimi rippee
    September 9, 2019 at 7:39 am

    I’ve always kind of stuck my nose up at pimiento cheese, but just because I only knew it as the pre packaged stuff, similar to velveeta. I think I would love this recipe! Love the ingredients.

  • Nammi
    September 8, 2019 at 11:58 pm

    yumm, I dont mind eating the whole bowl. First time hearing about peppadews.

  • John / Kitchen Riffs
    September 8, 2019 at 9:25 am

    I have no idea how I missed commenting on this first time around. Glad you decided to feature it again! I LOVE pimento cheese, and never thought of using Hatch green chilies in it. I will — brilliant idea. I’m on my second food processor, and will use it for grating cheese if I have a lot. But most of the time I use the microplane, and one of those 4-sided graters. Not sure if I’ll replace the big food processor if/when it dies The mini food processor, though, gets a lot of work — I’ve come to use that quite often. So that will definitely get replaced. Anyway, fun post — thanks.

    • Abbe Odenwalder
      September 8, 2019 at 9:42 am

      This is a great version of pimento cheese John! It disappears fast. I’m not really a gadget person in the kitchen and still have a simple grater. My kids always tell me I need a new one!

  • Sharon D
    September 17, 2014 at 3:44 pm

    I think your photos are great, Abbe. I'm still salivating! Lol! ^.^

    • Abbe Odenwalder
      September 19, 2014 at 1:46 am

      Sharon, if I am ever in a trap, I am going to call you to rescue me. You are so kind!

  • Kitchen Belleicious
    September 17, 2014 at 11:16 am

    this looks so delicious. I grew up eating pimento cheese in Louisiana and its a go-to food for me. I love the use of the peppadews and the chiles!

    • Abbe Odenwalder
      September 19, 2014 at 1:45 am

      My MIL grew up in Gulfport. Pimento cheese was everywhere! Thanks so much for stopping by!

  • Sugar et al.
    September 16, 2014 at 10:01 pm

    This is such a gorgeous dip. Your photos are great…I craved for this when I saw it! So many times, food that looks like art loses it's essence, to make mouths water and to inspire others to replicate it. Isn't that really what food photos should do? I could dive into the screen right now!

    • Abbe Odenwalder
      September 19, 2014 at 1:44 am

      You are sweet Sonali. And hear i thought it was so bad, but Foodgawker took it. Go figure. The ones I think are good, they don't take!

  • AdriBarr
    September 16, 2014 at 4:37 pm

    Oh heavens, no need to apologize for the pix. I think they look great. I honestly think that folks have gotten WAY off course here, putting more weight on a site's pix than on how good the food is and how reliable adn accurate a recipe is. So let's all get a grip and remember why we are here in the first place, and that is for the food. I mean you can't eat a photograph, now can you?

    I had never head of peppadew, so this is all quite new to me. I want to taste this! Thank you for the enlightenment.

    • Abbe Odenwalder
      September 19, 2014 at 1:43 am

      You are right. It is the food! I think sometimes I get frustrated though, because I just want that damn camera to do what I tell it!

  • Ansh
    September 15, 2014 at 1:42 pm

    Yes, What Pamela says! All I need is a spoon. What feisty flavors mixed in with the cheeses. This looks like a dish that was made for me! Abbe why do you live so far away?????

    • Abbe Odenwalder
      September 19, 2014 at 1:42 am

      Not that far, Ansh. You are welcome anytime!

  • Amy (Savory Moments)
    September 15, 2014 at 10:52 am

    This looks delicious! I love peppadews – they have such terrific flavor, but I don't use them nearly enough. This is a great idea.

    • Abbe Odenwalder
      September 19, 2014 at 1:41 am

      Now that I think about it, this cheese would also be great stuffed in a peppadew. It would be the perfect appetizer and not require a dipper!

  • Pamela @ Brooklyn Farm Girl
    September 14, 2014 at 8:08 pm

    Give me a spoon and I'll call this a fun time! MAJOR yum!

    • Abbe Odenwalder
      September 19, 2014 at 1:40 am

      I'm in total agreement. And that does seem to be how it is disappearing!

  • Maureen | Orgasmic Chef
    September 14, 2014 at 1:18 pm

    When I moved to Knoxville for college, I met pimiento cheese for the first time. Most everyone there called it 'pimenno cheez" but I learned to embrace it. I would love what you've done with it!

    • Abbe Odenwalder
      September 19, 2014 at 1:40 am

      Knoxville? Yes, it would feel at home there! Thanks, Maureen!

  • dentistvschef
    September 14, 2014 at 5:12 am

    Nice and comforting meals!!!
    delicious….
    i love your quotes"eat! you can start your diet tomorrow!"
    eversince diet means eat, i guess that what shold we do actually, lol

    • Abbe Odenwalder
      September 19, 2014 at 1:39 am

      Thanks Dentist chef! I would not be able to diet at all if I was eating your great and gorgeous food!

  • Carol at Wild Goose Tea
    September 14, 2014 at 3:04 am

    Okay confession time—-I had to google peppadews. I guess I am out of the loop for pimento cheese too. All I can remember is from being a kid back when the world was flat. I think I saw it. My Mom was a Velveeta person. I was in my 20's before I realized what real cheese was. Up to that point I wasn't a cheese fan unless it was melted and with something else. OMG to eat Velveeta 'raw'. Yuk. I think your photo looks great, BUT I am comparing them to mine. Thus any food photo would automatically look great. I like words, so meander all you want as far as I am concerned. But I will admit your slight reference to South Africa pique my curiosity.

    • Abbe Odenwalder
      September 19, 2014 at 1:38 am

      Velveeta never entered our house. Almost lived in SAF. Hubby worked there for about 6 months. They told him they were going to move us over. Had a gorgeous cottage that we were planning on renting and then they decided to cancel the project. I was heartbroken. Really. It is an amazing country.Took us over a year to get back on our feet.But we survived.

  • Sue/the view from great island
    September 14, 2014 at 12:12 am

    This is my kind of recipe — the flavors are explosive! I've recently discovered peppadews, they are so pretty, I can't wait to try this.

    • Abbe Odenwalder
      September 19, 2014 at 1:35 am

      They are pretty! And peppadews are so good. Thanks, Sue!

  • Liz Berg
    September 13, 2014 at 11:37 pm

    I know what you mean when you can't get your photos to match the scrumptiousness of the dish! I'd have no trouble diving right in…it looks terrific to me!

    • Abbe Odenwalder
      September 19, 2014 at 1:34 am

      Liz, yours always look scrumptious to me! Thanks!

  • adam j. holland
    September 13, 2014 at 4:31 pm

    I don't see anything wrong with the photos. And your essay makes it all even better. — Here's the deal on that store-bought stuff: I think they make it for old people without tastebuds or teeth. I was always afraid of pimento cheese, until I actually had the real deal. I can taste the pimentos, but the peppadews and Hatch chiles really do get there for the cash. Bravo to you!

    • Abbe Odenwalder
      September 19, 2014 at 1:34 am

      Oh Adam. You are the essay man! And thank you! You are THE MAN! The real deal is worth it. Thanks!

  • Guru Uru
    September 12, 2014 at 10:45 am

    Ooft. I saw your first photo and fell in love 😀
    Perfect for the spring coming up!

    Cheers
    Choc Chip Uru

    • Abbe Odenwalder
      September 19, 2014 at 1:32 am

      You can have a hug, too! Thanks Uru!

  • Angie Schneider
    September 12, 2014 at 8:35 am

    Bad photos? Nonsense, Abbe. I think you have caught the soul of this delicious dish.

    • Abbe Odenwalder
      September 19, 2014 at 1:32 am

      Oh Angie. Where do you live? I'm coming over to give you a big hug!

  • Bam's Kitchen
    September 12, 2014 at 5:35 am

    Love all the ingredients in this dip and it sounds perfect for some munching on the weekends. I think your photographs turned out fine. I think the first one is the best with the dark background makes your dishes and cheese show up nicely. Just pinned!

    • Abbe Odenwalder
      September 19, 2014 at 1:31 am

      Thanks so much Bam. You guys give me so much encouragement!

  • Cheri Savory Spoon
    September 12, 2014 at 2:14 am

    Hi Abbe, never had a pimento cheese before, love this version looks very delicious! Sometime in phoenix, forget the time of year there will be someone at the farmers market selling those special Hatch chilis from Texas, they are amazing.

    • Abbe Odenwalder
      September 19, 2014 at 1:31 am

      Thanks Cheri. I've only had it in the last few years, but it always hits the spot! Now is the time to get the chilies!

  • Marcela
    September 12, 2014 at 12:18 am

    Wow! I love your recipe! Looks delicious!

  • Karen Harris
    September 11, 2014 at 9:37 pm

    Your photos are fine! Some things are just hard to photograph. I grew up eating pimento cheese with those flavorless pieces of pimento and when I started making it myself, I started using red bell peppers. We love it that way and I haven't looked back until seeing your addition of green chiles. Can't wait to try it. I sounds fabulous.