Snow Peas stuffed with Southern Pimento Cheese
- For Pimento Cheese Mixture:
- 1 1/2 cups – Mayonnaise
- 4 oz jar – Chopped Pimento, drained
- 1 TB – Onion powder
- 2 tsp – Garlic powder
- 1 tsp – Ground Mustard
- 1 tsp – Paprika
- 1/2 tsp – Cayenne Pepper
- Few drops – Louisiana-style Hot Sauce
- 1 lb – *Sharp Cheddar, shredded
- 8 oz – Fresh Sugar Snap Peas
Adapted from unorthodoxepicure.com
For Cheese mixture:
Combine first six ingredients. Add cheese and stir. Refrigerate at least an hour before serving. *Use a combination of extra sharp and mild for more flavor depth.
Bring about 2 quarts of water to a boil. Drop Sugar Snaps in boiling water for about 20 seconds, then submerge in ice water to halt the cooking process.
With a sharp knife, split the peas along the top edge. Remove peas with thumb or forefinger. ~ Using a pastry bag with attachment, or a plastic bag with the corner cut off, pipe cheese mixture into split pea pods. Cover loosely and refrigerate for up to 3-4 hours.