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Pimento Cheese Stuffed Pickles

4 3- to 4½-inch-long kosher dill pickles

1 cup grated mild cheddar or american cheese

3 tablespoons mayonnaise

1½ tablespoons drained chopped pimentos

Cut pickles in half lengthwise. Using a small sharp knife, cut out seeds by making a shallow V down on paper towels to let drain.

Put cheese, mayonnaise, and pimentos into a small bowl and mix well with a fork. Using the fork, fill cavity of each pickle with some of the cheese filling, mounding filling slightly and covering whole cut side of pickle.

Source: Rick Bayless.

Cook’s note: We used Claussen pickles and a half-cheddar, half-American mix.

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