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Fried Green Tomatoes with Hatch Chile “Pimento” Cheese, Sweet and Spicy Candied Bacon & Jalapeños

Yields1 Serving

 16 fried green tomato slices
 1 cup Hatch Chile "Pimento" Cheese
 4 slices Sweet & Spicy Candied Bacon
 ¼ cup Candied Jalapeños
For the Hatch Chile "Pimento" Cheese
 16 oz sharp cheddar cheese, shredded
 ¾ cup roasted Hatch Chile peppers, peeled and finely chopped
 ½ cup mayonnaise
 4 tsp Dijon mustard
 2 tsp distilled white vinegar
 ¾ tsp dry ground mustard
 ¼ tsp freshly ground black pepper
 ½ tsp garlic powder
 ½ tsp onion powder
For the Fried Green Tomatoes
 3 medium green tomatoes, cut into ¼" slices
 1 large egg
 ½ cup milk
 ½ cup flour
 ½ cup corn meal
 1 tsp cajun seasoning (I used Tony's)
 pinch of cayenne pepper

Place the fried green tomatoes on a platter. Top with 1/2 tablespoon of Hatch Chile "Pimento" Cheese, a 1-inch piece of candied bacon, and a candied jalapeño.

To make the fried green tomatoes:

Heat a pot of vegetable oil over high heat to 375℉.


While oil is heating, place the flour, cornmeal, and cajun seasoning in a shallow dish and the milk and egg in another shallow dish. Dredge the tomato slices in the milk/egg mixture and then the flour/cornmeal mixture. Place on a wax paper-lined baking sheet.


Fry the tomatoes on each side for 1-2 minutes until golden brown and crispy. Remove and place on a paper-towel-lined baking sheet. You can keep the tomatoes in the oven to keep warm until ready to serve.

To make the Hatch Chile "Pimento" Cheese:

In a large bowl, mix together the shredded cheddar cheese, the Hatch Chiles, mayonnaise, Dijon mustard, vinegar, ground mustard, black pepper, onion powder, and garlic powder. Stir to combine. Refrigerate until ready to serve.