How do we love pimiento cheese? Let us count the ways. Whether it’s baked in a casserole, stuffed inside jalapeños, used as the “sauce” for pizza, or mixed into meatloaf, we’re smitten.
But if we’re being true to our Southern hearts, the pimiento cheese itself is scrumptious enough that we’re often partial to recipes that allow it to take centerstage. (No wonder one of our editors tested and perfected a recipe for a centerpiece-worthy Pimiento Cheese Ball!)
Just in time for the holidays, West Virginia native Katie Lee Biegel recently shared another idea that allows homemade pimiento cheese to be the star of a high-impact, low-fuss, easy-to-eat treat. The best part? It can be on the serving platter and ready to savor just 15 minutes from now. We’ll definitely be recreating this to share before the turkey hits the table and for Christmas cocktail parties.
What Are Pimiento Cheese Pepper Poppers?
This easy, cheesy recipe debuted in November on one of the final episodes of Food Network’s The Kitchen. To kick off the Winning Thanksgiving line-up and pair with Geoffrey Zakarian’s Pomegranate Moscow Mule, Biegel walked fans through how to make her holiday-worthy pimiento poppers.
Instead of regular Cheddar cheese, Biegel “dresses it up a bit” by pairing freshly-grated smoked Cheddar with crumbled goat cheese. The smokiness adds an extra layer of flavor, while the tangy goat cheese results in a creamy yet sturdy texture that makes the pimiento cheese easy to pipe.
That’s the other factor that sets Biegel’s pimiento cheese recipe apart from other renditions: She pipes it into sweet picante peppers, which you can find in large jars near the olives and roasted red peppers. This means her pimiento cheese recipe requires zero utensils to eat and is conveniently pre-portioned. (No need to worry about double-dipping, either!)
After sampling a serving, Biegel’s co-hosts raved not only about the flavor, but also about the ease: “This is really great because it’s not taking up oven space…and it’s familiar with a twist,” Sunny Anderson said.
Plus, they’re just “one bite, not messy,” Alex Guarnashelli notes. After sampling a few pepper poppers, folks will still have an appetite for the rest of the meal—and won’t make a mess of your couch if they’re sitting and snacking.
Tips for Making Pimiento Cheese Pepper Poppers
With just 15 minutes and a handful of affordable ingredients, you can have a big batch of Biegel’s pimiento cheese remix ready to go. Here are a few pointers that might come in handy along the way.
Adjust as needed. Don’t feel handcuffed to the ingredient amounts listed in the recipe, Biegel advises. If the mixture seems too thick to pipe, feel free to add a little more mayo (Duke’s or bust for us!) until the consistency is thick yet creamy. If you can’t find or don’t dig jarred sweet picante peppers, halved and seeded baby bell peppers would also work well as the edible vessel.
Use your tool kit. If you prefer your pimiento cheese on the whippier, well-blended side, blitz the ingredients together in a food processor, Biegel suggests.
Get a head start. Make the pimiento cheese up to 24 hours in advance, then transfer it to a piping bag. About an hour before guests arrive, fill the peppers. If you’re bringing this to a potluck, such as a Friendsgiving or Thanksgiving at mom’s house, bring the jar of peppers and the piping bag, and assemble them on site so the cheese doesn’t squeeze out along the way. It’s too delicious to sacrifice even one ounce!
Credit:
Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Christine Keely
How To Make Pimiento Cheese Pepper Poppers
To make Pimiento Cheese Pepper Poppers, all you’ll need is a bowl, a fork, a spatula, and a large zip-top plastic bag. In that bowl, use a fork to mash together goat cheese (aka chevre), freshly grated smoked Cheddar, mayonnaise, jarred chopped pimientos, sweet pickle relish, chili powder, and onion powder. Once this is well-combined, season with salt and pepper, plus a few dashes of hot sauce, if desired.
Using the spatula, transfer the cheese mixture to the bag. Use scissors to snip off the corner of one end, then pipe the cheese into the center of drained jarred sweet picante peppers. Refrigerate until you’re ready to serve…but be sure to taste test at least one now for the sake of quality control. Duty calls!
Dining and Cooking