Bill Leslie: Green chile pimento cheese

Are you ready for Green Chile Pimento Cheese? This recipe is the spicy brainstorm of Perre Coleman Magness of Memphis.

Posted 10:58 a.m. Aug 27, 2019 — Updated 10:58 a.m. Aug 27, 2019

CARY, N.C. — Are you ready for green chile pimento cheese? This recipe is the spicy brainstorm of Perre Coleman Magness of Memphis.

Green Chile is one of 50 recipes Magness includes in Pimento Cheese: The Cookbook. Southern food experts call the book “the bible of pimento cheese.”

Let’s get started with the ingredients:

3/4 cup of mayonnaise
2 tablespoons of finely chopped fresh cilantro
½ teaspoon ground cumin
½ teaspoon sweet paprika
¼ teaspoon garlic powder
Dash of cayenne pepper
8 ounces sharp orange cheddar cheese, grated
8 ounces sharp white cheddar cheese, grated
One 4-ounce jar diced pimentos, rinsed and drained
One 4-ounce can diced green chiles, rinsed and drained
Kosher salt

Ms. Magness recommends four points of preparation:

1. Mix together the mayonnaise, cilantro, cumin, paprika, garlic powder and cayenne in a large bowl until thoroughly combined.

2. Add the cheeses, pimentos and green chiles and stir until everything is evenly distributed.

3. Season to taste with salt.

4. Cover and refrigerate for several hours to allow the flavors to meld.

Green chile pimento cheese will keep for five days if covered and refrigerated.

I am thrilled with all three Pimento Cheese Perfection recipes we have shared with you. Each one explodes with flavor while preserving the traditional taste of pimento cheese.

Other recipes:

I appreciate your feedback and willingness to try these recipes at home.

While today’s recipe is the last gourmet version of pimento cheese, I will offer a simple but excellent traditional pimento cheese recipe tomorrow in my series wrap-up. Again, I would love to hear your comments!

bleslie@wral.com is my email address.

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