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I love Lisa Fain. Her cookbooks (The Homesick Texan Cookbook and The Homesick Texan’s Family Table) are always at the forefront of my collection, Queso! being one of my absolute faves. As a follower of her blog, she got my rapt attention with a recent recipe for pimiento cheese. If you’ve read this blog for any length of time, you know that I am obsessed with pimiento cheese! Considering this is hatch chile season, her incorporation of them into pimiento cheese, replacing standard red peppers was intriguing. The addition of pecans did, indeed, take this over the top. I won’t say that it’s my new favorite, but I will say that it’s right up there. Because the pecans, I felt, made this a little dry, I altered her recipe slightly. Excellent!
Hatch Chile Pimiento Cheese
Adapted from Lisa
Fain
2 c. sharp cheddar cheese, shredded
1 t. grated yellow onion
1 clove garlic, minced
½ c. diced, roasted, Melissa’s
hatch chiles (about 1½, give or take)
½ c. chopped pecans
¼ t. cumin
Pinch cayenne
1/3 c. Duke's mayonnaise
1 t. lemon juice
½ t. Worcestershire sauce
Salt and freshly ground black pepper, to taste
In a medium bowl, combine all above ingredients. Refrigerate, covered, for at
least an hour before serving.
