Author Notes
Sharp cheddar pimento cheese bread with panko breadcrumbs and pan-fried. Served with a pepper jelly vinaigrette and candied pecans. —Chefbaltz
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Ingredients
- Pimento Cheese
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8 ounces
cream cheese
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2 cups
sharp shredded yellow or white cheddar cheese
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1/2 teaspoon
granulated garlic or garlic powder or minced fresh garlic
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1.2 teaspoons
onion powder
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1/4 teaspoon
cayenne pepper
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1/2 teaspoon
pepper
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2 tablespoons
minced jalapenos
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1/4 cup
good quality mayonnaise
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4 ounces
drained pimentos
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2 cups
panko bread crumbs
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1 cup
oil, for frying
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1 cup
store bought or homemade candied pecan halves
- Pepper Jelly Vinaigrette
-
1/4 cup
red pepper jelly
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1-2 tablespoons
fresh lemon juice, depending on how tart you like it
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1/4 cup
canola oil
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1/4 teaspoon
salt
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1/2 teaspoon
minced garlic
Directions
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Mix together all the ingredients for the pimento cheese (except for the panko, oil for frying, and pecans) until smooth.
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Form the pimento cheese into 1-2 inch balls or discs and coat with the panko.
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Refrigerate for at least 2 hours.
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Meanwhile, whisk together the ingredients for the Pepper Jelly Vinaigrette; chill.
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Heat the oil in a large skillet and fry the pimento cheese croquettes until brown on all sides (about 2-3 minutes).
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Drain the croquettes on paper towels and serve with the pepper jelly vinaigrette and candied pecans on a platter, individual plates, or on top of mixed greens.
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