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Appetizer
2-4
10 minutes
25 minutes
½ block sharp cheddar cheese, grated
½ block sharp white cheddar cheese, grated
1 block room temperature cream cheese
¼ cup mayonnaise
1 clove garlic, grated
1 jar pimentos drained, rinsed and chopped
2-3 tbsp chopped pickled jalapenos (you can add more if you like things spicy!)
½ tsp Honey Jalapeno seasoning
1 cup all-purpose flour
1 stick room temperature butter
In a medium bowl mix grated cheese, cream cheese, mayonnaise, garlic, pimentos, jalapenos, and Honey Jalapeno seasoning. This mixture will make about 2 cups of pimento cheese.
Once the pimento cheese mixture is well combined add 1 cup of the mixture to a separate bowl with the flour and butter. Mix this well until all ingredients are incorporated (use a hand mixer if needed). If you would like to use all of the pimento cheese mixture, double your flour and butter.
Add the mixture to some plastic wrap and form into a log. Allow the mixture to chill in the refrigerator for about 2 hours.
Once the cracker mixture has chilled, preheat pellet grill to 350˚. Cut ¼” slices and arrange them on a baking sheet turned upside down lined with parchment paper. Cook the crackers in the pellet grill for about 25 minutes or until they’re golden in color.
Remove from the pellet grill and place on a warming rack to cool. As they cool they will get crispy!
Note: if you do not have a pellet grill, you can cook these in the air fryer at 350˚ for about 10-15 minutes.
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