Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Green Chile Pimento Cheese
Green Chile Pimento Cheese is a southwestern twist on a southern classic. This cheesy blend of pimentos, green chiles and 3 cheeses makes a great party snack!
There seems to be a little bit of a trend developing here. I seem to be a fan of taking southern dishes and putting a southwestern twist on them. First Fried Green Tomatillos and now this Roasted Hatch Chile Pimento Cheese. Which is funny because I’m not southern or southwestern.
But that is neither here nor there.
I love both cuisines equally. The rich, stick to your ribs comfort food of the south and the flavorful spicy food of the southwest. Either one of those on my plate and I am a happy woman. Combine the two and it’s smiles all around.
What ingredients do you need for Green Chile Pimento Cheese?
If you’ve never had pimento cheese before, it’s kind of an interesting combo but it totally works. It’s more of a spread than a cheese. This version is loaded with all kinds of goodies. You’ll need:
- HATCH CHILES: Fresh hatch chiles have a very limited season, usually about 2 weeks in August. For that reason a lot of people roast and then freeze them. (I’ve written all about Hatch Chiles in my How to Roast Hatch Chiles Post) If you don’t have access to them a 4 ounce can of diced green chiles will work, just make sure that they are drained very well!
- PIMENTOS: It’s not pimento cheese without pimentos! Like the green chiles, you want to make sure that these are very well drained.
- PEPPER JACK CHEESE: To give it even more of a southwestern flare.
- SHARP CHEDDAR CHEESE: The extra bite that you get from sharp cheddar cheese is why this cheese is a must when making Pimento Cheese.
- CREAM CHEESE: Make sure it’s really softened so it’s easier to mix.
- MAYONNAISE: Helps make things a bit more spreadable.
- GRANULATED GARLIC: You can also use garlic powder if that is what you have. I would err on the side of caution with garlic salt because cheese is also very salty.
- BLACK PEPPER: A couple grinds of fresh cracked black pepper is all you need.
Step by Step Photos and Instructions:
Making Green Chile Pimento Cheese is really a cinch. There are a couple keys to it: Make sure your cream cheese is at room temperature so that it blends well. And two: You’ve got to have patience. This is SO much better when it has had a chance for the flavors to mingle and get to know each other for a bit. I even say make it a day ahead for the best flavor.
STEP #1: Use a hand mixer to blend together the cream cheese and mayonnaise until smooth.
STEP #2: Fold in the remaining ingredients. Again make sure that your pimentos and green chiles are well drained or they will add too much liquid to your pimento cheese.
STEP #3: Quite possibly the hardest part. Cover and let chill for AT LEAST 1 hour. The longer the better!
Use a hand mixer to blend cream cheese and mayonnaise together until smooth. 
Fold in remaining ingredients. 
Cover and chill for at least one hour.
After you’ve let it chill, then it’s ready to be spread on crackers, bread or even to use as a burger topper.
Which is amazing and you should totally try it.
I’m thinking it’ll also make a fantabulous grilled cheese too.
Want more hatch chile recipes? I’ve got you covered!
Roasted Hatch Chile Mac and Cheese
Roasted Hatch Chile Quesadillas
Note: This post was originally written in 2015. It was updated in 2022 with new photos, tips and substitution ideas.
Roasted Hatch Chile Pimento Cheese
Ingredients
Ingredients:
- 3 hatch chiles
- 8 ounces cream cheese softened
- 1/4 cup mayonnaise
- 2 cups shredded pepper jack cheese
- 2 cups shredded sharp cheddar cheese
- 4 ounce jar pimentos drained
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- salt to taste
Instructions
- Place hatch chiles on a baking sheet six inches from the broiler. Broil for 5 - 6 minutes on each side or until they start to blacken. Remove from oven, place in a paper bag and allow to sweat for 15 minutes. Remove skins, stems and seeds. (If you want the cheese a little spicier leave the seeds in) Dice. See notes.
- Combine cream cheese and mayonnaise together in the bowl of a stand mixer (or you can use a hand mixer) and mix until smooth. A few little chunks of cream cheese is ok.
- Fold in pepper jack cheese, sharp cheddar cheese, pimentos, garlic, black pepper and diced hatch chiles. Season to taste with salt.
- Cover and refrigerate for at least 1 hour before serving.
Notes
Nutrition
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Debra C.
August 29, 2015 at 5:28 amGreat combination – love this!
Marlynn [UrbanBlissLife]
August 29, 2015 at 2:05 amLove hatch chiles and wish their season weren’t so short! This looks great!
Susan S. Bradley
August 28, 2015 at 8:27 pmLove pimento cheese and hatch chiles can only make even more tasty. What a great idea! :-)
MomOnTimeout
August 28, 2015 at 7:54 pmYou had me at pimento cheese! This looks amazing!
dinnerthendessert
August 28, 2015 at 7:41 pmI am a total sucker for pimento cheese, adding the hatch chiles sounds like such an awesome twist! YUM!
Heather @FrenchPress
August 28, 2015 at 7:45 amI have yet to try pimento cheese, and I adore southern food, but adding hatch chiles and I am SOLD
marye audet
August 28, 2015 at 4:45 amThis sounds so good, and it looks so easy!
Allie R Taylor
August 28, 2015 at 4:12 amLooks absolutely delicious Des! Would love to try this. Love a little heat! Great on a burger. And roasted hatch chile pimento grilled cheese? Wahoo!!!!