Better cheddar, or as we say in New Orleans, “bettah cheddah,” is a jazzed up version of what some may think is a very mundane and non descript cheese. Add a little spice, some roasted pecans, green onions, turn up the heat, and voila…this cheddah is not only bettah, it is the best.
Published on January 31, 2019 | By surleplat |
- Prep Time
- 2 cups
- 14 oz sharp white cheddar, grated
- ¾ cup roasted and finely chopped pecans or walnuts
- 4-5 green onions, chopped
- ½ cup mayonnaise
- 3-4 TBSP Dijon mustard, to taste
- pinch of cayenne
- 1 tsp of your favorite creole seasoning mix
- A dash or two of your favorite hot sauce
- Use the grater on your food processor or a regular hand held grater to grate the cheese to a coarse consistency. Sometimes I use a combination of the traditional orange cheddar and a white cheddar. Half and half. Always use a high quality sharp cheddar. Although you may be tempted to buy the pre-grated cheese, resist the temptation and grate it yourself. Mix all ingredients together in a bowl. Add the mayonnaise and then the cayenne, creole seasoning and hot sauce based on how much heat you and your friends prefer. Place cheese in a decorative bowl and refrigerate. Remove from the refrigerator about 20 minutes before serving so it will not be too hard. Serve with crackers. You can never get enough of bettah cheddah. Yum!
- Servings : 8 servings of bisque with 6-8 stuffed heads/person. Extra stuffed heads can be frozen.
- Cook Time : 120 Min