The cheese stands alone, but not for long. Chef Bobby of Little Red Fox uses Tillamook Sharp Cheddar for a queso that complements every dippable snack in sight.
Recipe information
Yield
Serves 6–8
Ingredients
½
1
½
2
1
½
1
2
Need to make a substitution?
Preparation
Step 1
Heat a medium cast iron skillet over moderate heat. Add tomatillos and chili (if using) and cook, turning until blackened in spots. Transfer to a cutting board, cool then roughly chop the tomatillos. Discard the seeds from the chili and finely chop. (You will probably only want to use half the chili.)
Step 2
Bring white wine to a boil in a medium saucepan over moderate heat. Whisk in ½ cup of the heavy cream, 1 tablespoon of the cumin, and the garlic powder. When the cream starts to simmer, whisk in 1 cup of grated Tillamook Sharp Chedder and the cornstarch until smooth and emulsified, whisking constantly, add in another ½ cup of heavy cream. Allow the sauce to thicken, then alternate with remaining additions of cheese and cream.
Step 3
After all the cream has been added, turn off heat. Add the remaining cumin, the chopped tomatillos, and chili to taste, mixing to marble the red and green colors throughout.
Step 4
Dig in! The sauce is best served warm: ladle it over pasta like macaroni or on top of chips, as a dip with vegetables, or as a condiment on your favorite sandwich.
Step 5
Tillamook is a farmer-owned cooperative based in Oregon that connects farmers and food lovers through better-made dairy products. You can purchase Tillamook at a retailer near you, or find their cheese nationally at Target. Explore here to find a store near you, or learn more on Twitter, Facebook or Instagram.