The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Jalapeño Cheese


2½ pounds smoked cheddar

12 smoked and peeled red bell peppers*

12 smoked jalapeños*

1 tablespoon ground ancho chile powder

1 teaspoon ground cumin

2 cups mayonnaise


*Put peppers and jalapeños in smoker and cook until soft. Once cool enough to handle, peel skin off peppers. Peeling jalapeños is not necessary.

1. Grate cheese and combine it with the peppers in a food processor.

2. Combine the cheese mixture with the spices and mayo and pulse again.

3. Taste and adjust seasonings as desired. Refrigerate for up to three days before serving.

Print Recipe