Best Pimento Cheese Jalapeno Poppers Recipes

Jalapeno Pimento Cheese image

Provided by Ree Drummond : Food Network

Time 55m

Yield 10 to 12 servings

Number Of Ingredients 14

4 ounces cream cheese, softened
1/2 cup mayonnaise
2 tablespoons adobo sauce from canned chipotles
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
Pinch of cayenne or dash of hot sauce
Pinch kosher salt
2 cups grated sharp Cheddar
2 cups grated smoked Gouda
4 ounces sliced pimentos
1/2 cup jarred sliced jalapenos, finely chopped
2 teaspoons chopped fresh dill
Crackers, for serving
1 cup Castelvetrano olives, for serving

Steps:

Combine the cream cheese, mayonnaise, adobo sauce, Dijon mustard, black pepper, cayenne or hot sauce and salt in the bowl of a food processor. Process until combined. Add almost all of the Cheddar and Gouda, reserving about 2 tablespoons of each in a bowl, and pulse until well combined again. Add the contents of the blender to the reserved cheese and stir to combine. Fold in the pimentos, jalapenos and dill, then chill before serving.
Serve as a dip with crackers and olives.

Pimento Cheese Jalapeno Poppers image

Provided by Damaris Phillips

Categories appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

12 medium jalapenos
3/4 cup Pimento Cheese, recipe follows
1 cup fine herbed breadcrumbs
1 teaspoon Italian seasoning
3 eggs, beaten
Canola oil, for pan-frying
Kosher salt
4 ounces cream cheese, room temperature
2 ounces sharp Cheddar, shredded
1/2 teaspoon garlic powder
2 tablespoons chopped roasted red pepper
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

Split the jalapenos lengthwise from the stem to tip, then cut crosswise making a shallow "T" at the top (the stem end). Fold the peppers open and remove the veins and seeds with a paring knife.
Put the pimento cheese into a pastry bag or a heavy-duty plastic bag with a corner snipped off. Fill each jalapeno with 1 to 1 1/2 tablespoons pimento cheese, and press closed. In a shallow bowl, mix the breadcrumbs with the Italian seasoning. Dip the poppers first in the eggs and then in the breadcrumb mixture. Repeat, dipping first in egg and again breadcrumbs, for double dredge. Set the breaded poppers on a drying rack.
Fill a large cast-iron skillet with 1 inch of oil; heat over medium heat until the oil reaches 325 degrees F. In two batches, add the poppers and cook until golden brown, flipping halfway through, 5 to 6 minutes total. Drain on a wire rack set over a baking sheet and season with salt.
Serve immediately, but be careful not to burn your tongue!
Mix the cream cheese in a bowl until smooth, about 1 minute. Mix in the Cheddar, garlic powder and roasted red peppers. Add salt and pepper to taste, but do go heavy on the salt; start with 1/4 teaspoon and go from there--this is where all seasoning is coming from for the whole dish!!