One of the things we have been enjoying since the lockdown and the enhanced community quarantine has taken effect, has been slower starts to our mornings. This includes freshly baked pandesal with the myriad of toppings, spreads and fillings which fill my bread loving heart with warm fuzzies and homemade cheese pimiento.
Because we recently received a stash of cheese to play with and create recipes, this was one of the first things that we enjoyed, making a big ball jar full of cheesy dreams not just for me, but also for my sissy who loves warm pandesal in the morning, too!
Hope you enjoy this one. I adapted it from some of the recipes I have seen online. I chose to make this batch a truly savory cheesy treat, without the sweetened mayonnaise or any relish, thereby letting the California Cheddar and Pepper Jack Cheese shine.
Here’s how you make it:
Ingredients:
1 c. shredded Pepper Jack Cheese
1 c. shredded Sharp Cheddar Cheese
1/2 c. of mayonnaise
1/2 tsp of garlic powder
1/2 tsp ground cayenne pepper
1 tsp onion powder
1 4 oz can of pimiento drained and chopped
Directions:
Mix all ingredients until thoroughly combined.
Serve with hot pandesal, freshly toasted bread, or crackers.
For additional YUMMINESS in effect, spread on toast and pop in the toaster oven till melty…
Easy Peasy, Melty Cheesy….
Real California Milk Philippines
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