My son loves Chili Cheese Fritos but they are not gluten free so I decided to make our own.
2 cups shredded cheddar cheese
2 tsps cornstarch
1 tsp paprika
2 tsp ground cumin
1 tsp cayenne pepper
1 tsp oregano
2 tsp garlic powder
1/2 tsp sea salt
1 cups yellow cornmeal
1 tsp salt
1 cup boiling water
2 tsp canola oil
1/2 cup corn flour(approx)
Preheat oven to your lowest setting, place cheese on a parchment paper lined pan and bake until fully dry to the touch(2-4 hours) watching carefully so it does not burn.
Or in a food dehydrator on 145 for about 3-4 hours.
When it is fully dry place it in a coffee grinder or small food processor with cornstarch and process into fine crumbles.
Add chili seasonings and process again. Set aside
In a bowl combine cornmeal, salt and 1 TB of the chili seasoning mixture.
Add boiling water and oil.
Mix well until you have a stiff dough, adding corn flour until you get a stiff dough. It will still be sticky but somewhat easy to handle.
When your dough is formed work it into a ball , cut in half and place on corn flour dusted parchment paper. Top with wax paper and roll to approx 1/8-1/4 inch thickness.(this first batch I rolled a bit too thick but they were still tasty!)
With a pizza cutter or sharp knife cut into frito sized strips.
Two options for cooking them
Preheat oven to 375 and bake them for 12-15 minutes, immediately spray lightly with cooking spray and toss with remaining chili powder mix.
Heat oil in a deep fryer (or at least 1 inch of oil in a wide pan on the stove top)to approx 375.
Fry in batches for 4-6 minutes until golden brown and immediately toss with chili mixture.
Allow to cool and enjoy.
Store in an air tight container.