This post is everything I love: cheese, cheese, cheese and Juanitas chips! The real stars of this post are Tillamook Cheese and more specifically Garlic Chili Pepper Cheddar Cheese. It's the perfect amount of spicy and satisfying. I swear by the power of this cheese. #honest
INGREDIENTS
7 oz package of Tillamook® Garlic Chili Pepper Cheddar, shredded
1 cup Tillamook® Garlic White Cheddar Cheese, shredded
1/2 cup of Tillamook® Cheddar Cheese Curds crumbled small
1 cup frozen sweet corn
1 tspn chili powder
1 tspn salt
1 tsp ground black pepper
1 tspn paprika
1 tspn onion powder
Milk
Flour
Butter
WHIP IT UP
Before we get started, I'll tell you I used a small 8" cast iron depending on what you're using you'll need to adjust up or down.
Pre-heat oven to 350˚ and start making a roux. I'd tell you how to do that, but Holly's already done so with her amazing Breakfast Gravy and there's no reason to mess with genius (just know I used 2 tablespoons butter and 2 tablespoons flour and a cup of milk).
In the pan, with the roux, combine all the cheeses (holding back just a handful of the chili pepper cheese for the baking) and frozen corn. Mix until cheese is melted and then stir in seasonings. You'll get something yummy looking like this:
Top the melted cheese with the remaining shredded cheese. Then use jalapeños to give this dish an extra kick. Bake for 10-12 minutes until the cheese is bubbling and crispy and looking amazing.
Let it cool for just a minute so that you don't burn your mouth (cheese burns are a very real concern), but you won't be able to resist for too long.
I'm going to leave you with this cheesy foodporn pic. The way that stringiness is happening is totally nuts! Yass!!!!! What your favorite cheesy recipe? Let us know in the comments!
