This year’s Loaf Love Tour is going deep in the heart of Texas! In that spirit, we’ve decided to share some of our favorite Texas-inspired recipes so fans from all over the country can enjoy a taste of Tillamook and Texas.

Natural Queso

Photo: Tillamook

Courtesy of Top Chef season 5 winner, Hosea Rosenberg of Blackbelly Catering

Ingredients:

• 2 cups (8oz) Tillamook Monterey Jack Cheese, cubed
• 1 cup (4 oz) Tillamook Medium Cheddar Cheese, cubed
• 2 jalapeno chile peppers, de-seeded, de-stemmed and finely chopped
• 1/4 red onion, diced
• 1 tbsp fresh cilantro, chopped
• 1 roma tomato, chopped
• 1 dash of cayenne pepper
• 3 dashes of Tabasco sauce

Directions

Preheat oven to 450 degrees

Mix all ingredients in a medium-sized bowl, then arrange in a terracotta baking dish (or any dish that holds heat well).

Bake in oven until the cheese is thoroughly melted, about 10-12 minutes. Remove from oven and cool for 2-3 minutes, then enjoy immediately.

Chicken and Cheese Chili

Ingredients:

• 2 boneless, skinless chicken breasts, cut into 1″ pieces
• 3 tablespoons canola oil
• 1 tablespoon Tillamook^® Salted Butter
• 2 large onions, diced
• ¼ cup tomato paste
• 1 tablespoon chili powder
• 1 teaspoon marjoram
• 1 teaspoon cumin seed
• 3 medium carrots, chopped
• 3 ribs celery, chopped
• 2 jalapeno peppers, seeded and minced
• 1 – 28 ounce can chopped tomatoes
• 1 – 8 ounce can black beans, rinsed
• 1 – 8 ounce can red or pinto beans, rinsed
• 12 ounces tomato juice
• ½ cup fresh cilantro, chopped
• 2½ cups Tillamook^® Shredded Medium Cheddar Cheese

Directions:

In a large pot, saute chicken in 2 tablespoons of oil until opaque, remove from pot.

Add butter and remaining oil to pot and saute onions over medium high heat until translucent.  Stir in tomato paste, chili powder, cumin and marjoram, cook mixture about ten minutes to medium brown color.  Add the cooked chicken, carrots, celery, and jalapenos, stir just to coat.  Add chopped tomatoes, beans, and tomato juice.

Cook on low for 1 hour.  Add more tomato juice if needed.

To finish, stir in 1 cup of cheese until cheese is melted.  Spoon chili into bowls and sprinkle each with the remaining cheese and chopped cilantro.

Serves 6

Photo: ginnerobot/Flickr

Giant Cheesy Double Corn Muffins

Ingredients:

• 2 cups (8 ounces) Tillamook^® Shredded Medium Cheddar Cheese
• 1½ cups fresh, frozen (thawed) corn, or 1 (15 ounce) can whole kernel corn, drained
• 2 large eggs
• ⅔ cup whole milk
• 1-8 ounce box self-rising corn muffin mix
• 2 tablespoons sugar
• 1/3 cup of green onions

Directions:

Preheat oven to 400˚

Grease a 6-cup large muffin pan (1 cup capacity each).  Measure out ½ cup cheese for topping; reserve remaining for batter.

Pulse corn in food processor until coarsely chopped, about 10 pulses.  Add eggs and milk; pulse to blend, about 3 pulses.

Place corn muffin mix in a large bowl.  Add sugar, remaining 1½ cups cheese, and corn mixture; stir until no lumps of mix remain.  Spoon into muffin cups, dividing evenly, (batter will almost fill cups).  Sprinkle with reserved ½ cup cheese.

Bake until toothpick inserted in centers comes out clean, 18-20 minutes.  Remove from oven and cool on wire rack 5 minutes; turn out and serve hot.

Makes 6 large muffins

Serving suggestion:  Split and top with chili.

Add-ins:  Stir in ½ cup minced green onion or crumbled bacon when adding cheese to batter.

Grilled Cheddar and BBQ Pork Sandwich 

Ingredients:

• 2 tablespoons olive oil
• 3 large onions, julienned (4½ cups)
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 pounds pulled pork*
• 1½ cups chipotle BBQ Sauce
• 20 1-ounce slices Tillamook^® Sharp Cheddar Cheese
• 20 slices Texas Toast
• 5 ounces softened Tillamook^® Salted Butter

*Pulled Pork

• 2 teaspoons salt
• 1 teaspoon each: black pepper, brown sugar, garlic powder, paprika, thyme, oregano, chili powder
• ½ teaspoon cumin seeds
• 4 pound pork shoulder roast at room temperature

Directions:

Pulled Pork

Preheat oven to 225°.

In small bowl combine salt, seasonings and cumin seeds. Rub shoulder with spice mixture. Place roast on rack in a large roasting pan and place in oven. Roast about 9 hours until a meat thermometer reaches 175. Remove from oven and cool slightly. Shred pork, removing any excess fat. Combine shredded pork with BBQ sauce and set aside.

Yield: about 2 pounds shredded pork

Heat oil in large skillet over medium. Stir in onions and season with salt and pepper. Cook until onions begin to wilt. Reduce heat and continue to cook, stirring occasionally until onions are soft and have caramelized to a rich golden brown, 20-30 minutes. Transfer to bowl and set aside.

To assemble individual sandwich:

• 2 slices Texas Toast
• 4.5 ounces pork mixture
• 3 tablespoons caramelized onions
• 2 slices cheese
• 1 tablespoon butter

Place one slice of cheese on slice of bread. Top with pork mixture, then onion, then second slice of cheese. Top with second slice of bread. Spread with half the butter. Heat heavy skillet over medium-low and place sandwich, butter side down, in pan. Spread remaining butter on top slice. Grill until golden, turn and grill the other side until golden and cheese has melted.

Texas Mac & Cheese

Photo: Tillamook

Submitted by Kendra Schuring – Dallas, TX Cook Off – 2005 Macaroni & Cheese Recipe Contest

Ingredients:

Pasta:

• 1 pound dry large rigatoni pasta
• 3 tablespoons salt
• 1 cup softened Tillamook® Unsalted Butter
• ½ cups shredded parmesan cheese
• 1½ cups half and half
• 1½ cups ricotta cheese
• 2 cups Tillamook^® Shredded Medium Cheddar Cheese
• 3 cups Tillamook^® Shredded Pepper Jack Cheese

Egg Mixture:

• 3 eggs, beaten
• ¼ teaspoon cracked black pepper

Topping:

• ½ cup crushed lime and green chili tortilla chips
• ½ cup Tillamook^® Shredded Medium Cheddar Cheese
• 1 cup Tillamook^® Shredded Pepper Jack Cheese
• ¼ cup melted Tillamook^® Unsalted Butter

Directions:

Preheat oven to 350°.

Add salt in large pot of boiling water. Cook pasta until done.  Drain water, leave pasta in pot, do not rinse.  Add butter and parmesan.  Mix until creamy.  Stir in one cup of half and half.  Add ricotta cheese.  Mix until smooth.  Mix in Tillamook Medium Cheddar and Tillamook Pepper Jack cheeses.  Blend in egg mixture.  Mix until smooth.

Once all ingredients are incorporated, pour into 2-quart baking dish coated with cooking spray.

Mix topping ingredients by hand until crumbly and sprinkle over the top.  Slowly pour remaining ½ cup of half and half over topping.

Bake for 30-35 minutes or until cheese is golden brown on top.

Sopa De Tortillas (Tortilla Soup)

Submitted by Angeles Martinez, Los Angeles, CA – Grand Prize Winner – Los Angeles, CA Tillamook® Recipe Contest 2001

Ingredients:

• 24 tortillas
• 1 pound sausage
• 1 pound Tillamook^® Shredded Monterey Jack Cheese
• 2 pounds red tomatoes
• 1 large piece of onion
• 1 poblano chile
• 2 cups heavy cream
• broth (chicken, beef or vegetable)
• salt and pepper to taste

Directions:

Preheat oven to 350°. Have a large casserole dish or mold ready for baking and serving soup.

Fry the sausage in a teaspoon of cooking oil until browned.  Add the chile and sliced onion.  Immediately add the tomatoes mixed with the salt, pepper and broth.  Leave on burner to allow flavors to blend.

Take sausage mixture off the heat and add the heavy cream, then let it set.  Heat a frying pan with oil until hot and quickly fry the tortillas, removing them just when they soften.

Place a layer of 6 tortillas, two-by-two, in the casserole dish (or mold).  Add the salsa mixture, then a layer of cheese, followed by another layer of tortillas, salsa and cheese again, until all ingredients have been used.  Cover the dish with tin foil and bake for 15-20 minutes.

If you’re as excited about Texas as we are, check out this Tillamook + Texas  t-shirt!

Do ya’ll have any tasty Texas recipes using Tillamook? Share with other fans on Facebook or in the comments below!

By Katie

Caramelized Sweet Potato, Garlic & Rosemary Macaroni and Cheese

Let me tell you a fun fact: before 1727 people said “carameled” instead of “caramelized”. But it meant the same thing then as it does now — cooking something with natural sugars until they turn a beautiful, deliciously-sweet brown color that adds flavor to every dish. This macaroni and cheese recipe includes caramelized sweet potatoes, giving an old, cheesy favorite a sweet twist. Mix these potatoes with a bunch of garlic, a handful of curly noodles, a dash of herbs and plenty of yummy Tillamook Cheese and you’ll find yourself with a satisfied belly. And THAT is a fun fact!

Caramelized Sweet Potato, Garlic & Rosemary Macaroni and Cheese

Ingredients:

10 garlic cloves
1 large sweet potato (about 16 ounces), peeled and cut into ¼ – inch thick slices on the diagonal
2 tablespoon extra virgin olive oil
8 ounces cavatappi pasta
2 garlic cloves, finely minced
4 tablespoons Tillamook Unsalted Butter
4 tablespoons flour
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
3 cups half-and-half
2 cups Tillamook Italian Blend Shredded Cheese
¾ cup shredded asiago cheese
1½ tablespoons fresh rosemary leaves, finely chopped
¼ cup fresh bread crumbs from rustic Italian bread

Directions:
Preheat oven to 350°. Spray a 2-quart baking dish with non-stick cooking spray.

Bring a large pot of water to a boil. Add garlic and cook for 2 minutes; remove cloves and place in ice water. When cloves have cooled, use a garlic press to press the blanched cloves; set aside.

Bring water back to a boil and add sweet potato slices and cook for 5 minutes or until tender; drain. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add sweet potatoes and cook, flipping occasionally, until they develop a caramelized crust (about 5 minutes). Dice sweet potatoes. Set aside.

Meanwhile, bring another large saucepan of water to a boil. Add the pasta and cook until al dente. Drain.

In a large pot over low heat, melt butter. Add flour and stir to combine. Cook, stirring constantly for 3 minutes. Increase the heat to medium, add in salt and pepper, and, with a wire whisk, gradually add the half-and-half. Bring to a boil while continuously stirring. Reduce heat, and then simmer for 1 minute. Stir 1¾ cup Italian shred and ½ cup asiago cheese until melted and smooth. Add the blanched pressed garlic, diced sweet potatoes, minced garlic, rosemary and cooked pasta. Stir to combine. Pour into greased casserole dish.

To make topping, combine remaining tablespoon olive oil, bread crumbs, ¼ cup Italian shred, and ¼ cup asiago cheese in a small mixing bowl. Stir until well combined. Sprinkle on top of pasta.

Bake for 25-30 minutes, or until the cheese is bubbly and the topping golden brown. Serve. Makes 8 servings.

By Katie