Cheese Pimiento Bread Cups
This is the classic Cheese Pimiento Sandwich Spread used as a filling for pretty bread cups shaped using muffin tins. The spread is made of sharp grated cheddar cheese, finely chopped red peppers, and mayonnaise. I pan-fried the bell peppers in olive oil and butter for a few quick minutes, then mixed them into the cheese and mayo. Assemble everything into the fluted bread cups and toast them till crisp and warm. These make great snacks for the lunchbox or for after-school, They're also good as appetizers, late night munchies, or anything in between. This is a recipe from The Quirino Kitchen by Elizabeth Ann Quirino.
Prep Time25 minutes mins
Cook Time3 minutes mins
Total Time28 minutes mins
Course: Appetizer, Snacks
Cuisine: American, Asian, Filipino
Keyword: Cheese Pimiento Bread Cups
Servings: 4 people
Calories: 36kcal
Author: The Quirino Kitchen - Elizabeth Ann Quirino
For Cheese -Pimiento Filling
- 2 cups grated sharp cheddar cheese
- 2 teaspoons extra virgin olive oil
- 2 teaspoons butter
- ¾ cup chopped red bell peppers, fresh or bottled
- ¾ cup Hellman's mayonnaise
For the Bread cups:
- 1 loaf bread; white or whole wheat, edges trimmed
To make the Cheese-Pimiento Filling:
Cook's comments:
I used regular plain, white bread for this recipe. Feel free to use the bread loaf of your choice. For convenience, you can also use store-bought grated sharp cheddar cheese, and bottled red pimientos.
Serving: 100grams | Calories: 36kcal | Carbohydrates: 0.003g | Protein: 0.02g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 16mg | Potassium: 1mg | Sugar: 0.003g | Vitamin A: 62IU | Calcium: 1mg | Iron: 0.01mg