Units Scale

CHEESE CURLS
4 tablespoons (2 ounces) chilled unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon kosher salt
1/8 teaspoon garlic powder
1 cup (4 1/4 ounces) unbleached all-purpose flour
1 1/2 teaspoons yellow cornmeal
4 ounces Monterey Jack cheese, finely shredded (about 1 cup)
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CHEESE COATING
1 1/2 tablespoons Cheddar Cheese powder – I prefer King Arthur Vermont White Cheddar Powder
1/2 tablespoon Penzey’s Brady Street Cheese Sprinkle
1/2 teaspoon buttermilk powder
1/4 teaspoon kosher salt
1/2 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.