Totally over the top, right? But oh, so good.
I just made a little pimento cheese (which is kind of dangerous because you’ll just want to eat it all dipped in chips):
- 1 C cheddar, shredded
- 1 C Monterrey Jack, shredded
- 1/2 C mayonnaise
- 1/4 C jarred pimentos, chopped
- 3 canned chipotle en adobo, diced
Mix all, and let it chill in the fridge for an hour before serving.
Then I spread it on some plain old wheat bread and grilled it with some fresh jalapenos, and chewy bacon. Gooey and filling, and a little bit spicy.