recipe heading-plus-icon


Serves ten

    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 mayo
  • *Put peppers in smoker and cook until soft. Once cool enough to handle, peel skin off bell peppers. Peeling jalapeños is not necessary.
  1. Grate cheese and combine it with peppers in a food processor.
  2. Combine the cheese mixture with spices and mayo and pulse again.
  3. Taste and adjust seasonings as desired. Refrigerate for up to 3 days before serving.
  • Recipe By
    Evan LeRoy of Freedman's Bar, Austin, Texas

Leave a Reply

Be the first to comment.