Pimento Cheese Recipes You’ll Actually Like, Part I: Grilled pimento cheese-stuffed jalapenos

Stuffed jalapeno

Pimento cheese is a tasty and versatile ingredient.

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You know it as the satisfying centerpiece of a famous sandwich. But pimento cheese is a versatile ingredient, suited to a range of delicious preparations. Robert Wohlfeil is executive chef at Thr3 Jack, a golf-themed restaurant in Minneapolis that has six indoor simulators and a menu stocked with farm-fresh American fare.

In celebration of the Masters, GOLF.com asked Chef Wohlfeil to recommend other uses for pimento cheese, aside from simply spreading it on bread. Here’s the first of four recipes he’ll share with us this week, one for each day of the tournament.

Grilled Pimento Cheese-Stuffed Jalapenos

The Masters doesn’t start until the back nine on Sunday, but the snacking begins now with these spicy, cheesy, bite-size appetizers.

Two pro tips: If you’re making your own pimento cheese for this recipe, Chef Wohlfeil recommends cutting back on the mayonnaise. That will prevent the pimento cheese from getting runny and messy as it heats up. 

Though this preparation calls for grilling, you can also cook the stuffed peppers in a pan on the stovetop. Chef Wohlfeil prefers the grill for the charred flavor it imparts.

Augusta National's legendary pimento cheese sandwich.
Clubhouse Eats: Augusta National’s pimento cheese sandwich remains the ultimate tradition unlike any other
By: Jessica Marksbury

Ingredients:

-6 jalapeno peppers
-9 Tbsp pimento cheese
-Salt and pepper to taste
-Vegetable oil 
-Chopped pimientos for garnish
-Bacon bits for garnish (optional)

1. Split the jalapenos lengthwise, leaving the stem and the top intact to contain some of the cheese as it melts.

2. Use a spoon to scoop out the seeds and ribs of the peppers. The more seeds you leave in, the spicier the final result will be.

3. Season each jalapeno half with salt and pepper and brush lightly with vegetable oil. Take care not to over-oil them to prevent flame-ups on the grill.

4. Spoon pimento cheese evenly into each pepper half.

5. Depending on the size of your peppers, you will use between 1-2 tablespoons per half. Also, remember that the cheese will melt, so be cautious not to overfill.

6. Grill the peppers over indirect heat to soften the peppers and melt the cheese. If desired, move the peppers into direct heat to char and add grilled flavor.

7. Remove from the grill and garnish with chopped pimentos and (optional) bacon crumbles.

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Golf.com

A golf, food and travel writer, Josh Sens has been a GOLF Magazine contributor since 2004 and now contributes across all of GOLF’s platforms. His work has been anthologized in The Best American Sportswriting. He is also the co-author, with Sammy Hagar, of Are We Having Any Fun Yet: the Cooking and Partying Handbook.