This recipe is from page 60 of my The Everything Air Fryer Cookbook. It is made for the general public, so there are no dietary guidelines followed here. Hold on…there is cheese, milk, and flour. So, if this isn’t your thing, turn back now. Otherwise, hold on for an exceptional treat!

When making this popper-style appetizer, I had to try what was homespun for me. I’m a Georgia girl and pimiento cheese was a delicacy growing up. My father was in the Navy, so we moved all over the place, but when we’d come home to visit my grandparents, fishing on the Flint River was a joy. On these all-day river floats, my mee-maw would always pack pimiento cheese sandwiches (on Wonder bread, of course) and grape sodas. This flavor combination always brings a tear of joy to my eye because it always takes me back in time. Isn’t it funny how food does that? You are an adult one moment, but within seconds you become a vulnerable, wide-eyed eight year old.

The mild, creamy mixture of pimiento cheese is fantastic stuffed in spicy jalapeño boats. Because the peppers are seeded, most of the heat is removed. If you like things spicy, mix some of the seeds in with the pimiento cheese to heat things up.

MAKING PIMIENTO CHEESE: Although prepared pimiento cheese can be purchased in the deli section of most grocery stores, making it couldn’t be any easier! Combine: 16 ounces finely shredded Cheddar cheese, 1 (4-ounce) jar pimientos including juice, 1/2 cup mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Stir. Refrigerate covered until ready to use.