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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



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


  • 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


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


  • 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


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 


*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


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



Egg Mixture:

  • 3 eggs, beaten
  • ¼ teaspoon cracked black pepper



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


  • 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


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!

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