Friday, May 4, 2018

Pimiento Cheese Nachos


I am about to change the way you think about nachos and pimiento cheese, and introduce you to my new favorite product, all at the same time. But, I’m getting ahead of myself; let me start at the beginning. You don’t have to be a regular reader of this blog to know that I love pimiento cheese. As a consequence, not only is it my goal to try every pimiento cheese recipe that I can find, but I also try to figure out as many ways in which to use it, or a variation thereof, as possible.

This morning I was thinking about Saturday being Cinco de Mayo, and knew that I needed to fix some nachos. Instead of making my regular version, however, I decided to make a pimiento cheese version of nacho cheese. Oh, boy, this is my new favorite! Talk about flavorful!

I filled a plate with my favorite [local restaurant] tortilla chips, topped it with my
El Rancho Taco meat filling, and then ladled on my new favorite nacho cheese, a.k.a. Liquid Heaven. Then I topped everything off with a handful of chopped tomatoes, and slices of a new-to-me product from Melissa’s Produce, pickled jalapeños. I had never had a pickled jalapeño before, but from now on this is going to be the only way that I eat jalapeños. They aren’t kick-in-the-face hot like fresh ones, and are certainly far more flavorful. I am going to use these jalapeños in as many dishes as possible (stay tuned!). You need to try these; I think you will love them as much as I do. Meanwhile, whip yourself up a batch of pimiento cheese nacho cheese, and pour yourself a margarita.

 Happy Cinco de Mayo everyone!
Pimiento Cheese Nacho Cheese

1 8-ounce block of sharp cheddar cheese, grated
2 teaspoons cornstarch
6 ounces evaporated milk
1 whole pepper from a 7 oz. jar 
of Melissa’s Fire Roasted Sweet Red Bell Peppers, diced
1/2 cup mayonnaise
2 tablespoons sour cream
1/4 teaspoon prepared mustard
Pinch of cumin, more or less to taste
Pinch of cayenne pepper, more or less to taste


In a medium to large mixing bowl, toss together grated cheese and corn starch, coating cheese thoroughly.

In a medium to large saucepan, bring evaporated milk to a boil. Add cheese, and stir until melted, stir in red pepper, mayonnaise, sour cream, mustard, cumin, and cayenne. Pour over nachos, baked potatoes, tacos, enchiladas, burritos, well, the world is your oyster with this delicious cheese. Top with your choice of toppings. Be sure to make
Melissa’s Pickled Jalapeños one of them.


An apt dessert for your Cinco de Mayo celebration would be these refreshing Margarita Strawberries.



This post is linked to:
This post contains affiliate links.



7 comments:

Linda said...

I've never thought about pimento cheese on nachos but it makes perfect sense and looks magnificent! I'll never get tired of your pimento cheese recipes Pattie. :)
I'm glad you discovered pickled jalapenos. (They are an ingredient in one of my pimento cheese recipes.) Pickled is one of my two favorite ways to eat jalapenos. The other way is by my son, who slices them thinly and slowly sautes them in coconut oil with thinly sliced onions until both are brown and crispy, somewhat like fried okra.

Debbie - Mountain Mama said...

Ok I'm a nachos freak and a cheese freak and I'm drooling looking at this photo!! I have to pin so I can try your nacho cheese recipe!!

Frances Troy said...

I have to laugh. Only someone who has never had a pickled jalapeno would think of pimento cheese nachos. Love your blog and recipes but this one is HAHAHA.

thepaintedapron.com said...

omg, from a fellow pimiento cheese lover, I've got to try this Pattie! Have you ever noticed that men seem to think they hate pimiento cheese? The guys around my house anyway...this will be a great way to sneak it in!!
Jenna

Rustown Mom said...

This looks wonderful! I have pico de gallo ingredients all ready to whip up for tomorrow and we are headed to Matt's El Ranch in Austin for some queso on our way to drink sangria at a local winery. OLE!

jmac said...

Done! This WILL be made tomorrow. Wish I had some right now!
Never had pickled jalapeños???? Why, ms chef, I’m shocked...they go in almost every dish I cook. But you know us southerners~~we like it spicy and hot!!!

Sandra Lee said...

My husband loves pickled jalapenos and we always have a few jars on hand. This looks really good Pattie and I can't wait to eat my fair share. Thank you for sharing with us this week at Celebrate Your Story and we hope you will join us again next week.