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green chile pimento cheese

This mildly spicy Colorado version of the famous southern cheese spread is a riff on The Lee Brothers Pimento Cheese, originally printed in the NY Times. If you only need a little heat, make sure and use mild green chiles and cut the crushed red pepper in half or leave it out all together.
Prep Time10 mins
Course: Appetizer, Main Course
Cuisine: American
Keyword: Cheese
Servings: 4 cups


  • 1 pound extra-sharp Cheddar cheese, grated by hand or in a food processor using the coarse grating disc. (No pre-grated cheese allowed—you need better quality cheese that comes in a loaf, and also has much more moisture and taste)—about 4 cups. I like Tillamook cheese, but sometimes use Irish cheddar.
  • ½ cup (4 ounces) softened plain fresh goat cheese or cream cheese
  • ½ cup jarred pimentos, finely diced – drain well and press out excess moisture with a towel
  • 4- ounce can (or ½ cup) mild, diced Hatch chiles – drain well and press out excess moisture with a towel
  • 6 tablespoons Hellman’s mayonnaise
  • ½ teaspoon crushed red pepper or to taste
  • 1/8 teaspoon each kosher salt and fresh ground pepper – or to taste


  • Add all ingredients into the bowl of a standing electric mixer and turn mixer on to medium speed for a minute or two until well mixed, smooth, and spreadable. Taste and adjust seasonings. If you’ve a strong arm, this is also accomplished in nearly the same time by hand. Not using immediately? Cover tightly and store in refrigerator for up to a week.


copyright Alyce Morgan, 2019. All rights reserved.