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This winning recipe was featured in Tailgating Favorites.
Lisa Williams | Central Texas EC
“If you live in Texas or the South, you can’t not like pimento cheese,” Williams says. We fully agree. Her recipe is spicy, savory and delicious. She suggests preparing the cheese and bread slices at home before heading to the game, so on-site assembly is easy.
2 cups shredded extra-sharp cheddar cheese
8 ounces cream cheese, softened
1/2 cup mayonnaise
1 poblano pepper, seeded and minced
1 jar (4 ounces) diced pimiento peppers, drained and minced
3 tablespoons minced chives, plus more for garnish
1/4 teaspoon ground cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup crisply cooked bacon crumbles
1 cup shredded deli rotisserie chicken
Salt and black pepper to taste
1 baguette, cut into 1/4- to 1/2-inch slices
1 tablespoon olive oil
1. Prepare early: Place the cheeses, mayonnaise, peppers, chives, cayenne pepper, and garlic and onion powders in a food processor and pulse until thoroughly combined.
2. Add bacon crumbles and shredded chicken, and pulse to mix thoroughly. Season to taste with salt and black pepper. Serve immediately or refrigerate for up to one week.
3. Before tailgating: Brush each slice of baguette with oil, then grill 3–5 minutes or until bread is lightly golden.
4. Line a baking sheet with parchment paper or oil-sprayed foil. Take bread off the grill and place slices with sides touching in a single layer on the baking sheet. Spoon cheese mixture onto toasts and garnish with chives.
5. Heat on a covered grill about 10 minutes, or until cheese is melted and golden brown. Serve warm.
Makes 24 toasts (and a generous quart of pimento cheese).
The recipe also makes a great heated dip for crackers or tortilla chips.