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