Snow Peas stuffed with Southern Pimento Cheese

Photo by Louise H.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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. For Peas: 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.

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