Chili Cheese Oats

MJ picked up a block of Grafton Village Raw Milk Smoked Chili Cheddar at Safeway recently (and the number of modifiers should tell you everything you need to know). We try a lot of different cheeses for snacking, putting them into the rotation if we think they are tasty. This one isn’t going into the rotation. It is something like a pepper jack, only Cheddar instead of Monterey, and red chili instead of green. Other than that, and the smoke, they are identical. For our tastes, there’s too much chili pepper, to the point that it’s hard to taste anything else. Yes, the smoke flavor comes through, but any cheese flavor is totally submerged. Wait a minute! Maybe it will work in oatmeal?

Setup: 1/3 cup of stone ground rolled oats, one cup of broth (beef, with mushroom), roughly a tablespoonsworth of Smoked Chili Cheddar  chopped, two dinner teaspoons of potato flakes, salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the cheese before you add the oats, and add the potatoes at the end.

Results: Nope. Well, not for me. Still too much chili hot. Had to have a glass of dilute drinkable yogurt as a side dish. No smoke and no cheese flavor came through. Others might like it, depending on how much heat they like for breakfast.

 

Rating: *****

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