Roasted Hatch Chile Pimento Cheese

A southwestern twist on Pimento Cheese with roasted hatch chiles

Course Easy Appetizer Recipes

Cuisine Southern

Keyword hatch chile, pimento cheese, snack, super bowl food

Prep Time 1 hour 30 minutes

Cook Time 10 minutes

Total Time 1 hour 40 minutes

Servings Servings

Calories 373kcal

Ingredients

Ingredients:

3 hatch chiles
8 ounces cream cheese softened
1/4 cup mayonnaise
2 cups shredded pepper jack cheese
2 cups shredded sharp cheddar cheese
4 ounce jar pimentos drained
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
salt to taste

Instructions

Place hatch chiles on a baking sheet six inches from the broiler. Broil for 5 - 6 minutes on each side or until they start to blacken. Remove from oven, place in a paper bag and allow to sweat for 15 minutes. Remove skins, stems and seeds. (If you want the cheese a little spicier leave the seeds in) Dice. See notes.
Combine cream cheese and mayonnaise together in the bowl of a stand mixer (or you can use a hand mixer) and mix until smooth. A few little chunks of cream cheese is ok.
Fold in pepper jack cheese, sharp cheddar cheese, pimentos, garlic, black pepper and diced hatch chiles. Season to taste with salt.
Cover and refrigerate for at least 1 hour before serving.

Notes

Fresh hatch chiles do have a limited season. A lot of people will buy during the season, roast and freeze for later use. If you can't get your hands on fresh hatch chiles, a 4 ounce can of diced green chiles, drained well, would be a great substitute.

Nutrition information for estimation purposes only.

Nutrition