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The Pandemic Pantry: Fried Green Tomatoes With “Devil’s Kiss” Pimento Cheese

What's a girl to do when she doesn't have pimentos on hand? She makes a deal with the devil.
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Fried green tomato and pimento cheese recipe
iStock, jatrax

The Pandemic Pantry: Fried Green Tomatoes With “Devil’s Kiss” Pimento Cheese

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My Profound Foods grocery pickup last week included a couple pounds of green tomatoes from Misty Moon Farms in Argyle, Texas. I also happened to have a hunk of longhorn-style cheddar on hand, so it seemed like a lunch of fried green tomatoes and pimento cheese was in order. But I didn’t actually have any pimentos. Then I spotted a jar of crushed Calabrian chilis in the fridge. These spicy beauties, which originated in South and Central America but were popularized in Italy, have earned the nickname the “Devil’s Kiss.”


Fried Green Tomatoes With “Devil’s Kiss” Pimento Cheese

“Devil’s Kiss” Pimento Cheese:

6 ounces cheddar cheese
2 ounces cream cheese
3 tablespoons mayonnaise
1 teaspoon crushed Calabrian chilis, or more to taste
Kosher salt and freshly ground black pepper to taste

Fried Green Tomatoes:

4 or 5 unripe green tomatoes, sliced 1/4-inch thick
1/2 cup flour
1/2 cup cornmeal
2 eggs
1/4 cup olive oil or vegetable oil
Kosher salt and freshly ground black pepper to taste


To make “Devil’s Kiss” Pimento Cheese: place cheddar cheese, cream cheese, mayonnaise, and crushed Calabrian chilis in the bowl of a food processor. Process until smooth and well-blended but with some texture. Season with salt and pepper to taste. Add some more chili if you like it spicier.

To make Fried Green Tomatoes: season tomato slices with salt and pepper, and set aside. Place flour on a rimmed dinner plate, and place cornmeal on a second rimmed dinner plate. Place eggs in a small bowl and whisk together with a splash of water. Take tomato slices and dredge in the flour, shaking off any excess. Dip floured slices in the egg mixture, then press into the cornmeal until well coated on both sides. Heat a cast-iron pan over medium-high heat. Place a couple of tablespoons of olive oil in the pan, then fry the tomatoes in batches, for about 2 minutes per side, until golden brown. Add oil as needed. Set fried tomatoes on a paper-towel lined baking sheet until ready to serve.

To serve: plate up the fried green tomatoes with the pimento cheese on the side, or load them up together on white bread for a sandwich.