• sharp cheddar, 454 grams

  • cream cheese 154 grams

  • pimentos 165 grams

  • mayonnaise 100 grams

  • roasted serrano, 55 grams

  • kosher salt, 13 grams

  • worcestershire, 13 grams

  • black pepper, 2 grams

  • msg 2 grams

  • cayenne, 1.5 grams

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  1. Lightly coat serranos in oil and roast in the oven at 375 degrees until the skin blisters. Take out the peppers and place in a covered container until cool

  2. Remove skins and seeds. Micro dice the peppers and set off to the side

  3. Shred the Sharp Cheddar

  4. Mix everything together thoroughly in a large batch

  5. Take smaller batches and whip with a mixer until the mix is light and fluffy

  6. Place all whipped batches together, cover tightly and store in the fridge until ready to enjoy


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