Ingredients
8 ounces monterey jack cheese, finely grated
8 ounces mozzarella cheese, finely grated
8 scallions, trimmed and finely chopped
13 cup drained pickled jalapeno pepper
Method
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Practical fermentation — cheese, yogurt, pickles, vinegar, miso
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Pickling starter kit — jars, weights, salt, recipe guide, ferment
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Practical fermentation — cheese, yogurt, pickles, vinegar, miso
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Pickling starter kit — jars, weights, salt, recipe guide, ferment
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Mix your cheeses together. Heat 10" non-stick skillet over medium-high heat. Sprinkle 1/2 cup cheese over bottom of skillet. As it begins to melt, then bubble and brown on the edges, sprinkle with some scallions and jalapenos over it. When cheese melts in center and edges are crisp, lift edge with a thin spatula and fold crisp in half. Flip crisp onto a rolling pin to let cool briefly in a concave shape. Repeat process with remaining cheese, scallions and jalapenos.