Cascabel pimento cheese from Amá: A Modern Tex-Mex Kitchen (page 47) by Josef Centeno and Betty Hallock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The listed dried chiles (for Amá spice mix) can be replaced with chile powder.

  • hirsheys on April 10, 2021

    All in all, I found this quite tasty, but the balance of cheeses to cream cheese is off for me. This one is quite heavy on the cream cheese and crema (6 oz cream cheese and 1/4 c crema) to only 3 T each diced up cheddar and swiss. Still, I will certainly enjoy eating it - I can even imagine making it again and just tweaking the amounts a bit. I really do like the taste of the spice mix in there.

  • southerncooker on September 16, 2020

    I wasn't sure about it, but it's really good. I had some on Ritz crackers.. I do love pimento cheese and enjoy trying new versions. This was definitely a unique one. Hoping to try some in the Cheese Chile's Rellenos p. 202

  • SheilaS on August 08, 2020

    A perfect fusion between Tex-Mex and Southern cooking. It's not my all-time favorite pimento cheese (that honor goes to the one in Deep Run Roots) but I still enjoyed the twist and would make it again.

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