Bacon Pimento Cheese Recipes

BACON-WRAPPED PICKLES STUFFED WITH PIMENTO CHEESE

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Use a small spoon to scoop out the center of each pickle half, creating a long well. Use paper towels to thoroughly dry the pickle wells. Fill each pickle well with about 2 teaspoons of the pimento cheese. Smooth out into an even layer.
• Place the bacon strips in between paper towels on top of a microwave-safe plate. Microwave until slightly cooked, about 1 1/2 minutes.
• Wrap 1 strip of bacon around each pickle half and secure it with a toothpick or by tucking it under the pickle half.
• Lay the wrapped pickles on the prepared baking sheet. Bake until the bacon is crisp and the cheese is melted, 15 to 20 minutes. Serve warm.

PIMENTO CHEESE-BACON GRITS

Steps:

• Bring 6 cups of water to a boil in a pot. Add the grits, 2 teaspoons salt and 1 teaspoon pepper to the water and cook according to the package instructions. Keep warm and loosen with water or stock to keep from getting too thick.
• Add the bacon to a small skillet. Cook over medium heat until the bacon is crispy and the fat is rendered, about 10 minutes. Remove the bacon and any bacon grease to a large bowl and let cool slightly. Stir in the creme fraiche and pimentos until all is combined and smooth. Add the Cheddar and Gouda and stir until the cheeses are coated and the whole mixture is cohesive.
• Reheat the grits until they are very hot, adding more water if necessary, to loosen. Dollop a few large spoonfuls of the pimento cheese into the grits at a time, stirring each time until melted and all the pimento cheese is incorporated. Spoon into a bowl and top with the scallions.

SMOKY PIMIENTO CHEESE WITH BACON

Steps:

• Cook bacon in a heavy-bottomed skillet over medium-high 5 to 6 minutes or until crisp. Remove bacon from skillet and drain on paper towels; chop. Reserve 1 tablespoon bacon drippings, and set aside. Wipe the skillet clean.
• Return the skillet to medium. Add the blended oil and the red bell peppers. Cook until tender, about 2 minutes. Stir in the bacon drippings. Add the adobo sauce, and cook 2 minutes. Remove from the heat. Stir in the bacon, mayonnaise, vinegar, hot sauce, dry mustard, granulated garlic, and black pepper.
• Combine the cheddar cheeses, cream cheese, and bell pepper mixture in a large bowl. Stir in the chives, and serve at room temperature.

BACON-PIMENTO CHEESE

Steps:

• Fry bacon in a skillet until crisp; remove bacon and drain on a paper-towel lined plate; crumble bacon.
• In a mixing bowl, stir the bacon, cheeses, and remaining ingredients together.
• Serve immediately.

GRILLED PIMENTO CHEESE AND BACON SANDWICHES

Steps:

• Mix the cheese, mayonnaise, and pimentos.
• Divide the mix and spread onto two of the bread slices.
• Top with the bacon and add the other bread slices.
• Melt the butter in a large skillet.
• Add the sandwiches and lightly brown on both sides.
• Serve warm.

BACON-PIMIENTO CHEESE CORN MUFFINS

Steps:

• Preheat oven to 400°. Whisk together cheese spread, butter, sour cream and egg until blended. Add muffin mix; stir just until moistened. Fold in bacon., Fill 10 greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 10-12 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.