Recipes

Pimento Cheese Nachos

Tupelo Honey Cafe takes a Southern classic even further South—and makes one heck of a Cinco de Mayo snack

pimento cheese nachos

photo: Courtesy of Tupelo Honey Cafe


When life hands you a perfect thing—pimento cheese—try to make as many things out of it as possible. That’s the mindset behind Tupelo Honey’s pimento cheese nachos. The popular restaurant chain based in Asheville, North Carolina, is known for its spins on Southern staples such as fried chicken BLTs, banana pudding layered pancakes, and these nachos drizzled with warm pimento cheese.

“Our pimento cheese has a cult following, and I’ve learned that I can’t mess with it,” says Eric Gabrynowicz, a four-time James Beard Award semifinalist who recently moved from New York to Asheville to helm Tupelo Honey’s culinary operations. “So instead, it gave me a jumping off point for how to approach the menu—taking Southern staples like pimento cheese and making playful, fun menu items out of them.”

The chain’s pimento cheese recipe reaches peak Cinco de Mayo party potential when melted and smothered over tortilla chips, crowned with chorizo sausage, and dolloped with sour cream and any other favorite toppings. “Add anything you like that has a powerful flavor,” Gabrynowicz says. “Think pulled pork, chopped brisket, or anything with the smoky flavors of paprika and garlic.”

And don’t be afraid to scale this one up any time you need a big crowd-pleaser. “Whether you’re hosting a Cinco de Mayo party or watching a football game this fall,” he says, “Make a platter of nachos as large and as grand as you want.”


Ingredients

  • Pimento Cheese Nachos (Serves 6-8)

    • 2 cups Pimento Cheese (Recipe follows)

    • 8 oz. tortilla chips

    • 12 oz. chorizo sausage, cooked

    • 1/2 cup pico de gallo or another simple salsa

    • 1/2 cup sour cream

    • 1/4 cup cilantro leaves

    • 1/4 cup pickled jalapeno slices

    • Lime wedges

    • Optional toppings: Green tomato salsa, caramelized onions, roasted red peppers, black-eyed peas

  • Pimento Cheese (Makes about 2 cups)

    • 8 oz. block cheddar cheese

    • 1/2 cup mayonnaise

    • 4 tsp. Dijon mustard

    • 3/4 tsp. dry mustard

    • pinch ground black pepper

    • 1 1/2 tbsp. parsley, chopped

    • 1/2 cup roasted red peppers, drained thoroughly, diced


Preparation

  1. For the Pimento Cheese Nachos: Heat pimento cheese in a small nonstick skillet on low heat until melted. Stir frequently to avoid separation.

    Arrange tortilla chips on a large serving platter. Pour the hot pimento cheese over the chips to cover evenly. Evenly disperse the other ingredients and any optional toppings to make a beautiful platter. Garnish with lime wedges.

  2. For the Pimento Cheese:  Shred cheese using a box grater. Transfer the cheese into a mixing bowl and combine thoroughly with other ingredients until the consistency is creamy and spreadable. This can be stored in the refrigerator up to one week.


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