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Fried Green Tomatoes with Smoky Pimento Cheese

8 to 10 servings



Pimento Cheese

• 8 ounces cream cheese – room temperature 

• 8 ounces smoked cheddar cheese – grated 

• 8 ounces pepper jack cheese – grated

• 3 chipotle peppers in adobo sauce – rinsed, patted dry, and minced• 7 to 8 ounces pimentos – drained

• 4 teaspoons pickle relish

• ½ teaspoon garlic powder

• ½ teaspoon smoked paprika

• Kosher salt 

• ¼ cup mayonnaise – plus extra if desired



• Vegetable oil, for frying

• 1 cup flour• 1 cup buttermilk

• 1 ½ cups yellow cornmeal

• 1 tablespoon garlic powder

• 1 teaspoon paprika

• ¼ teaspoon cayenne

• 4 to 5 green tomatoes

• Kosher salt and freshly ground black pepper 



Using a handheld or stand mixer with a paddle attachment, beat together the cream cheese, smoked cheddar, pepper jack, chipotle peppers, pimentos, pickle relish, garlic powder, smoked paprika, and a dash of salt on low until the mixture is combined. Increase the speed to high, and slowly add the mayo until it’s the consistency you desire. Set aside or refrigerate until ready to use. 


Pour about 1 inch of vegetable oil in a skillet and place over medium heat. In a medium bowl, whisk together the flour and buttermilk until smooth. In a shallow bowl, mix together the cornmeal, garlic powder, paprika, and cayenne. Slice tomatoes ½ inch-thick. Salt and pepper on both sides, dip in buttermilk mixture, then coat in the cornmeal mixture. Fry until golden brown on both sides — flipping halfway through if necessary. Drain on a paper towel-lined plate and sprinkle with salt when they come out of the oil. Plate tomatoes and dollop with pimento cheese. Serve warm or at room temperature.

Green Is Good

A fresh take on a quintessential Southern favorite


Story by Andrea LeTard  |  Photos by Nicole Cole

Click Magazine


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2445 Hwy 51  |  Hernando, MS 38632  |  662-429-6397  |  fax: 662-429-5229​

Ivory Closet
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