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.”
