Savor the creamiest Southern Pimento Cheese Nachos, smothered in tangy pimento cheese and topped with sweet gem peppers and spicy chorizo sausage! Make a whole lot or just a little – this fun variation on traditional cheese nachos is easily scaled 😉 

In the heart of the South, where pimento cheese reigns supreme, I’ve decided to share my go-to nacho recipe that combines the creamiest of all Southern cheeses, Pimento Cheese, with crunchy tortilla chips and sweet caramelized peppers. Oh, and the ‘heat’ in this savory Southern snack comes from chorizo sausage and jalapeño peppers! 

You’ll need 2 cups pimento cheese for this recipe. Whether store-bought or homemade, it’s melted on the stove into a tangy, warm pimento cheese sauce. If you want to make it from scratch, you’ll need aged cheddar cheese shredded from a large block, a brick of softened cream cheese, a jar of pimentos, and mayonnaise. I have a fantastic recipe for Piquant White Cheddar Pimento Cheese courtesy of my Georgia-born neighbor, who has made this pleasantly sharp version of pimento cheese her entire life!

Charleston’s food scene is a delicious melting pot, thanks to the vibrant Mexican and South American community that has enriched it with its flavors. The pimento cheese nachos recipe is a tasty example of this blend, combining Southern comfort with Mexican flair. It’s a match made in heaven that’s perfect for satisfying cravings and bringing people together! Additional influenced dishes to try are my Shaved Beef Fajitas, Perfect Margarita Cocktail, and my Chicken Enchiladas with Three Cheese Chipotle Sauce! 

Ingredients for Southern-Style Pimento Cheese Nachos

• Tortilla chips – Use sturdy, crunchy chips that can hold up to the weight of all the cheesy goodness.
• Pimiento cheese – The ‘soul of the South,’ this tangy cheese spread dotted with sweet pimentos is prized for its rich, creamy texture.
• Gem peppers – A low-heat, sweet, and slightly smoky vegetable, these peppers add a pop of color and flavor. Use a mixture of fresh sliced peppers and a handful of small dice.
• Fresh jalapeno pepper or pickled jalapeno peppers – Adds a spicy kick that complements the pimento cheese perfectly. I use a combination of both!
• Chorizo sausage – Spicy and savory, this sausage takes the nachos to the next level.
• Green onion – roast the white and light green parts along with the peppers, reserving the green tops for garnishing the nachos at the end.
• Lime wedges – Squeezed over the top of this hot and fully assembled Southern classic, lime juice has properties that enhance the hot pimento cheese.

Substitutions and Variations

• Swap out the chorizo – for spiced black-eyed peas or gaucho beans for a meatless option.
• Experiment – with unique tortilla chips like blue corn or rice chips.
• If you like more heat – substitute hot peppers for the gem peppers.
• Large dice of white onion – may be substituted for the scallions’ white and light green parts.

Step By Step Instructions

Step 1. Preheat oven to 400°F. Line a baking sheet with aluminum foil. Add diced and sliced gem peppers, jalapeno pepper, and white and light green scallion parts to a small bowl and toss with 2 tablespoons of olive oil. Scatter onto the lined baking sheet and bake for 10 to 12 minutes, stirring halfway through. 

Step 2. Brown the chorizo in a skillet over medium heat. Break the sausage up as it cooks and cook it thoroughly. Turn out onto paper towels to drain. Select an oven-safe platter or carbon steel skillet and set aside.

Step 3. Adjust an oven rack in the center of your oven and set your oven to broil. Heat pimento cheese in a large, non-stick skillet on the stove. Do this over low heat and stirring frequently. Since the base of pimento cheese is cheddar, it has a propensity to separate naturally, and stirring will help prevent that. Aim for smooth with few lumps. 

Step 4. Add the first layer of chips to the skillet or platter. Generously add 1/3 of the roasted peppers and onions followed by 1/3 of the chorizo and 1/3 of the melted cheese. Repeat twice more beginning with chips and ending with the cheese sauce. 

Step 5. Place the skillet under the broiler for 3 to 5 minutes or until the top of the cheese is bubbling and the top layer of chips begins to brown lightly. The heat from the broiler will melt the rest of the cheese just enough to get that ooey-gooey consistency that cheese nachos are famous for.

Step 6. Remove from beneath the broiler and cool for 2 minutes. Top with heaps of sour cream and the reserved green onions. Garnish with fresh cilantro if desired and offer salsa on the side.

How to Serve Pimento Cheese Nachos

• Game day parties
• Summer BBQs
• Outdoor movie nights
• Potlucks
• Casual gatherings with friends

Wine, Beer, and Cocktail Pairings

• Sauvignon Blanc
• Pinot Grigio
• Lager
• Pale Ale
• Classic Margaritas

Recipe FAQs

Need Some Ways to Use Pimento Cheese?