Pimento cheese is a great cheese spread that originated in the south. I can remember eating little finger sandwiches with pimento cheese or served with crackers. These days you might see it added to burgers or BLT’s which got me to thinking . . . what if I gave it some New Mexico flavor with roasted red chile. Roasted red chile can be quite spicy but also has a hint of sweetness that tastes really good in this cheese spread. The flavor is unmatched and enhanced over time as the ingredients blend together. You can also use different cheeses to alter the taste. I made this with cheddar and Monterey jack along with some whipped cream cheese. You can simply blend all the ingredients together for a chunky spread or you can blend it with a hand mixer for a smoother texture. Here in New Mexico chile season is in full swing, the roasters are out and everyone is filling their freezer with green chile. Red chile comes later in the season and is the result of chiles left on the plant which will change in color from green to a vivid red. This is the last of my red chile and I can’t wait until September when I can get some more.
You’ll need some cheddar and Monterey jack cheese, whipped cream cheese, mayonnaise, garlic powder and roasted red chiles.
Grate the cheeses and add 1 1/ cups cheddar with 1 cup of Monterey jack cheese Add 1/2 cup whipped cream cheese, 1/2 cup mayonnaise and 1//2 cup of roasted red chiles that have been peeled, seeded and chopped. Then sprinkle 1/8 teaspoon of garlic powder to the mix.
Mix everything together with a spatula. Taste and add salt if needed. I found it tasted perfect without it. It was quite chunky and I felt it needed to be a bit smoother. To get a smoother texture use a hand mixer with the paddle attachment and blend until it is smooth and creamy.
Roasted Red Chile Cheese Spread
1 1/2 cups Cheddar Cheese, grated
1 cup Monterey Jack Cheese, grated
1/2 cup Mayonnaise
1/2 cup Whipped Cream Cheese
1/2 cup Roasted Red Chiles
1/8 teaspoon Garlic Powder
Salt to taste
Combine mayo, grated cheeses, cream cheese, roasted red chiles and garlic powder and mix well. For a smoother texture, blend together with a hand mixer. Add salt to taste.
6 thoughts on “Roasted Red Chile Cheese Spread”
I’ve eaten my fair share of all kinds of pimento cheese but I really do like your version. 😊
Hi Karen, I’m so glad that you like it. The roasted red chiles still retain a bit of sweetness but adds a layer of heat and spice.
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Since moving to the South where I was first introduced to Pimento Cheese, I find it absolutely irresistible. Although I’ve got some favorite commercial brands, I still prefer to make things from scratch and homemade. I’ll try your recipe, Jo, and I know that I’ll enjoy it!
Be safe and well,
Thanks Roz, yes I imagine you have tasted your fair share of Pimento Cheese living in the south. When I was researching it I found that Pimento Cheese is making a comeback being added to toasted sandwiches and burgers. One of my favorite ideas a grilled pimento cheese sandwich with fried green tomatoes. Hope all is well with you as well!
Pimento cheese is something I haven’t had in years! As a kid I loved it, but I guess as I got older, it kept getting pushed to the back burner. I now make something similar with roasted red chile but no mayonnaise or cream cheese. Yours looks so good and like real comfort food. Still have some roasted red in the freezer to give this a try. Thanks for sharing!
Joe and I really loved the flavor of red chile in place of pimento. Experimenting with the roasted red has opened up a whole lot of new recipes to try. I hope to get some more at the end of the season. I picked up a small amount of green chile at Sichlers last week and plan to get some more along with the red chile in September.