Remember how excited I was about the Homesick Texan cookbook? I started with the Chipotle Pimento Cheese.
It was amazing on chips.
It was amazing on celery.
And even though it was too fabulous as a dip, I used it to stuff some jalapenos. And it was – as you can imagine – amazing.
Chipotle pimento stuffed jalapenos (just ever so slightly adapted from the Homesick Texan cookbook due to ingredients I was lacking)
- 1 C cheddar, shredded
- 1 C Monterrey Jack, shredded
- 1 green onion, sliced
- 1 clove garlic, minced
- 1/2 C mayonnaise
- 1/4 C jarred pimentos, chopped
- 1 canned chipotle en adobo, diced
- 1/2 C chopped cilantro
- 1/4 t cumin
- 5 jalapenos, sliced lengthwise and hollowed out
- crushed taco chips
Mix together everything but jalapenos and taco chips. Let sit in refrigerator for at least 1 hour (this part is difficult, as you will want to continue eating it). Turn on the broiler, then fill each jalapeno half with cheese mixture. Sprinkle crushed taco chips on top. Broil for 5-7 minutes, until chips are browned and cheese is melted.