Pimento cheese is a dish that I grew up enjoying, like pudding, I never knew you could actually go to the store and buy either of these until I was an adult. My mom loved making these foods and she did them well! This Jalapeno Popper Pimento Cheese is a take off from that family recipe and although it doesn’t actually contain pimentos it certainly does the idea of her homemade pimento cheese full justice.
If you love stuffed jalapeño popper peppers you will love the flavors that this cheese imparts to any savory foods where it is used. I posted this recipe under the name of Texas Pimento Cheese on my original hobby blog a few years back and updated it along with my Jalapeño Popper Pinwheel post a couple of years ago on this blog. I’m separating them now in order to be able to link over to this recipe as I use this recipe often and plan to post some of those recipes soon.
These Jalapeno Popper Pinwheels are made using low carb tortillas.
Got veggies? Add this Jalapeno Popper Pimento Cheese to the hot veggies and it makes a quick yummy Jalapeno Popper Faux Mac & Cheese THM-S, Low Carb
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Jalapeno Popper Pimento Cheese
- 4 oz. cream cheese – softened
- 8 oz. sharp cheddar cheese (good quality and best to grate it yourself)
- 2 tablespoons hot pickled jalapeno peppers – chopped up well *see note!
- 1/3 cup Duke’s mayonnaise (it needs to spread well)
- 1/4 teaspoons garlic powder
- 6 strips of thick cut bacon
- Cook the bacon while you assemble the other ingredients. Or use your precooked Oven Roasted Jalapeno Bacon. When I cook it on a stove top I cook it on low with a cover until it’s done-ish for best flavor, then uncover and crisp on higher heat. But I make my bacon ahead and reheat it for dishes like this in the oven using the method I linked to above and I highly recommend this method.
- Put the cream cheese in a large bowl by itself and microwave it for 30 seconds. It should be mushy and stir-able not melted, the consistency of mayo.
- Finely grate the cheddar and put it in the bowl with the cream cheese, chopped jalapenos and mayo.
- Mix these together until thoroughly blended.
- Drain and chop the bacon and mix it into the mixture.
- Store in a tightly covered jar. It will last for days in the fridge.
*Want a real jalapeno popper flavor? Try this recipe for Oven Roasted Jalapeno Bacon
It is quick and easy and you won’t want to ever make them any other way! (I put these on to roast before I start to grate the cheese…takes about 20-30 minutes)