Green Chile Pimento Cheese Recipe | Life's Ambrosia (2024)

Green Chile Pimento Cheese is a southwestern twist on a southern classic. This cheesy blend of pimentos, green chiles and 3 cheeses makes a great party snack!

There seems to be a little bit of a trend developing here. I seem to be a fan of taking southern dishes and putting a southwestern twist on them. First Fried Green Tomatillos and now this Roasted Hatch Chile Pimento Cheese. Which is funny because I’m not southern or southwestern.

But that is neither here nor there.

I love both cuisines equally. The rich, stick to your ribs comfort food of the south and the flavorful spicy food of the southwest. Either one of those on my plate and I am a happy woman. Combine the two and it’s smiles all around.

What ingredients do you need for Green Chile Pimento Cheese?

If you’ve never had pimento cheese before, it’s kind of an interesting combo but it totally works. It’s more of a spread than a cheese. This version is loaded with all kinds of goodies. You’ll need:

• HATCH CHILES: Fresh hatch chiles have a very limited season, usually about 2 weeks in August. For that reason a lot of people roast and then freeze them. (I’ve written all about Hatch Chiles in my How to Roast Hatch Chiles Post) If you don’t have access to them a 4 ounce can of diced green chiles will work, just make sure that they are drained very well!
• PIMENTOS: It’s not pimento cheese without pimentos! Like the green chiles, you want to make sure that these are very well drained.
• PEPPER JACK CHEESE: To give it even more of a southwestern flare.
• SHARP CHEDDAR CHEESE: The extra bite that you get from sharp cheddar cheese is why this cheese is a must when making Pimento Cheese.
• CREAM CHEESE: Make sure it’s really softened so it’s easier to mix.
• MAYONNAISE: Helps make things a bit more spreadable.
• GRANULATED GARLIC: You can also use garlic powder if that is what you have. I would err on the side of caution with garlic salt because cheese is also very salty.
• BLACK PEPPER: A couple grinds of fresh cracked black pepper is all you need.

Step by Step Photos and Instructions:

Making Green Chile Pimento Cheese is really a cinch. There are a couple keys to it: Make sure your cream cheese is at room temperature so that it blends well. And two: You’ve got to have patience. This is SO much better when it has had a chance for the flavors to mingle and get to know each other for a bit. I even say make it a day ahead for the best flavor.

STEP #1: Use a hand mixer to blend together the cream cheese and mayonnaise until smooth.

STEP #2: Fold in the remaining ingredients. Again make sure that your pimentos and green chiles are well drained or they will add too much liquid to your pimento cheese.

STEP #3: Quite possibly the hardest part. Cover and let chill for AT LEAST 1 hour. The longer the better!

After you’ve let it chill, then it’s ready to be spread on crackers, bread or even to use as a burger topper.

Which is amazing and you shouldtotally try it.

I’m thinking it’ll also make a fantabulous grilled cheese too.

Want more hatch chile recipes? I’ve got you covered!

Roasted Hatch Chile Mac and Cheese

Roasted Hatch Chile Quesadillas

Hatch Chile Salsa Fresca

Note: This post was originally written in 2015. It was updated in 2022 with new photos, tips and substitution ideas.