We have a fridge shelf full of Tillamook Cheese at the moment. After Staci’s recent trip to the Tillamook Cheese Factory, we received a shipment of their delicious cheeses. Therefore, we wanted to try a new recipe or two that incorporated the incredible, bold tastes.
I am sure that if you have ever tasted Tillamook Cheese, you most likely have your favorites. Mine is Hot Habanero Jack. The habanero and jalapeño peppers, combined with Monterey Jack, are the perfect spicy flavorings. We decided we wanted to see how it tasted as a spicy nacho cheese. Leftover chicken in the fridge was the ideal inspiration. Chicken Nachos it was!
- 8 oz. Tillamook Hot Habanero Jack, shredded
- 4 oz. Tillamook Medium Cheddar, shredded
- 4 oz. Tillamook Colby Jack Cheese, shredded
- chicken, shredded
- refried beans
- tortilla chips
- 2 tbsp flour
- 2 tbsp butter
- 1 cup milk
- tomato, diced (optional)
- cilantro (optional)
- Position tortilla chips on plate. Warm refried beans and layer over chips as desired.
- Melt butter in saucepan over medium heat. Add flour and mix thoroughly. Be careful not to burn.
- Add milk and stir. Simmer for 3 minutes.
- Slowly pour in shredded cheeses and keep stirring until a creamy blend forms.
- Pour the cheese sauce over the plated chips and beans.
- Scatter shredded chicken over the nachos. Garnish with tomatoes and cilantro, if desired. We also had fresh guacamole on hand so we added a dollop of it right on top for added enjoyment.
- Serve and enjoy!
Even the kids really liked the chicken nachos. You can adjust the flavor by adding more or less Hot Habanero Jack. The spices in this one cheese are enough to give you just the right amount of flavor. Or, try mixing it up with other varieties of Tillamook Cheese to find your favorite flavors.
What is your favorite nacho topping?
I think the Tillamook Cheese flavors have me a bit spoiled. But I do believe my second favorite is Colby Jack Cheese. I think it is easy to see why. *my name in the title*