I am so glad that I have today off from work. I know I already expressed my relief that I had a long weekend coming up here, but honestly, I’ve had a tough week and I think I really need the break. My mom was here at the beginning of this week and then left, but will be coming back up here this weekend, so I’m excited to spend some more time with her. I’m making a starter for a bread that I’ll be making for Christmas dinner leftovers (roast beast sandwiches, yep) so I’ll be doing that, among a million other little things over the weekend.
This roasted poblano pimento cheese made with buttermilk is the perfect appetizer to have on hand for busy times of the year. Not only is it great just scooped on crackers, but it’s perfect melted over burgers (like here!), on biscuits (like here!), and on pretzel buns, like I did here. I first posted pimento cheese here wayyyy back when I first started my blog, but this one, while similar to the original, kicks it up. The roasted poblanos and just a touch of buttermilk make it special and even more delicious than the regular.
- 3 poblanos
- 8 oz cheddar, shredded
- 8 oz jack cheese, shredded
- 2 Tbsp pimentos, diced
- 1/4 cup mayonnaise
- 1/4 cup buttermilk
- Salt and pepper, to taste
- Begin by roasting your poblanos either under a broiler (rotating until blackened on all sides) or over a gas burner. Once roasted, place in a paper bag and let steam for 15 minutes. Slip the skins off and remove the stems and seeds. Chop into a small dice, about the size of the pimentos.
- In a stand mixer fitted with a paddle attachment, place the cheeses, the pimentos and poblanos, mayonnaise, and buttermilk. Stir on low until combined and season with salt and pepper. Mix on low until desired consistency. Refrigerate an hour before serving.