- CHEESE CURLS
- 4 tablespoons (2 ounces) chilled unsalted butter, cut into ½-inch cubes
- ½ teaspoon kosher salt
- 1⁄8 teaspoon garlic powder
- 1 cup (4¼ ounces) unbleached all-purpose flour
- 1½ teaspoons yellow cornmeal
- 4 ounces Monterey Jack cheese, finely shredded (about 1 cup)
- CHEESE COATING
- 1 ½ tablespoons Cheddar Cheese powder – I prefer King Arthur Vermont White Cheddar Powder
- ½ tablespoon Penzey’s Brady Street Cheese Sprinkle
- ½ teaspoon buttermilk powder
- ¼ teaspoon kosher salt
- ½ teaspoon cornstarch
- MAKE THE CHEESE CURLS: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, salt, and garlic powder at medium-low speed for 1 to 2 minutes. Scrape down the sides of the bowl and add the flour, cornmeal, and shredded cheese.
- Stir together at low speed until a firm dough forms. Shape into a disc and place on a large sheet of plastic wrap; wrap tightly and refrigerate for 1 hour.
- Preheat the oven to 350˚F. Line 2 baking sheets with parchment paper or Silpat liners.
- Pinch off small pieces of the chilled dough and gently roll between your palms and fingers to form lumpy logs roughly 2 to 2½ inches long and ¼ to ½ inch across.
- Place on the prepared baking sheets—you can space them fairly close together because they won’t puff up while baking.
- Bake for 12 to 15 minutes, until the pieces are no longer shiny and are just beginning to brown around the edges. Transfer to a wire rack and let cool completely.
- ADD THE COATING: Place the cheese powders, buttermilk powder, salt, and cornstarch in a spice grinder or mini food processor and whir for 10 to 15 seconds to blend evenly.
- Transfer to a large zip-top bag. Add the cooled Cheetos, seal, and shake gently to coat evenly.
- Store the coated cheese curls at room temperature in an airtight container for up to a week.
- Prep Time: 0 hours
- Cook Time: 0 hours