This is a famous old Texas dish. It’s not as nearly as hot as it sounds because the old adage is true: ¾ dairy products calm the fire of hot foods. When I was growing up, jalapenos were widely available in Texas but scarce in other parts of the country. Now they are found everywhere in the United States and even in Europe and Australia. So, go find yourself some jalapenos because pimento cheese stuffed jalapenos will be a crowd-pleaser on any table!
Jalapenos are often considered to be a hot chile, but actually they are pretty tame when compared to hotter chiles, such as the habanero. A jalapeno’s heat depends on which strain or subspecies of jalapeno it is, so you never know how hot it will be until you taste it. Also, a large part of the fire is in the seeds and their membranes, so once these are removed you have taken away much of the heat.
You can use either fresh or canned chiles for this stuffed jalapenos recipe. The fresh jalapenos will be the hottest, followed by the pickled jalapenos. Sweet banana peppers should be mild. A combination of all three will provide something for all as well as a colorful presentation.
Makes about 1 1/2 cups Pimiento Cheese. The number of stuffed jalapenos will vary with the size of the chile. Serves 8 to 10.
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