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.
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 2 teaspoons cornstarch
6 ounces evaporated milk
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.
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.
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