Thank you Tillamook for sponsoring this post. For a limited time this fall, try Tillamook’s Extra Sharp White Cheddar Slices! Available at Costco.
Homegate at home with these easy Baked Sweet Potato Cheesy Chips.
Football season is here. If you are a fan, do you make a day of it? We do. We prepare the full set-up with homegating food, drinks and snacks. Mostly food that doesn’t require silverware and cleans up easily. The food must be fun, transports easily in case there are any leftovers and has to be delicious, of course.
On my last trip to Costco, I spotted the new Tillamook Extra Sharp White Cheddar Slices and I had to give them a try. Perfect for this week’s football-watching. They are only available for a limited time so I had to take advantage before it’s completely gone.
Made with only three simple ingredients and then naturally aged for 15 months to achieve tangy perfection, Tillamook’s creamy yet robust Extra Sharp White Cheddar Slices are the perfect addition to my veggie meatball sliders and baked sweet potato chipotle cheesy chips.
Because the two-pound packages of bold flavor come in slice form, they are perfect for sandwiches and quesadillas. For these recipes, I quartered each slice and melted them over slider buns and baked sweet potato chips. When broiled, the cheese crisped up along with the sweet potato, giving it such rich texture and adding to the crispiness of the chip. They turned out perfect!
My set up included a fun stadium made out of cardboard I purchased at a party goods store. I served the chips in cupcake liners for easy clean-up.
Don’t miss out on the great taste of Tillamook Extra Sharp White Cheddar Slices. They are only be available for a short time at your nearest Costco.
Ingredients
- 1 1/2 tablespoon olive oil
- 1 teaspoon chipotle chile powder
- 1 1/2 teaspoons garlic salt
- 2 pounds (about 2 large) sweet potatoes, thinly sliced
- 4 slices Tillamok Extra Sharp White Cheddar Slices, quartered
- 1 tablespoon fresh cilantro, finely chopped
- 12 frozen veggie meatballs (or regular meatballs), prepared according to package instructions
- 6 slider buns, sliced
- 3 slices Tillamok Extra Sharp White Cheddar Slices, quartered
Instructions
- Preheat oven to 425° F
- Line a large baking tray with parchment paper
- Whisk together olive oil, chile powder and garlic salt in a large bowl. Add sweet potato slices and toss to cover evenly.
- Arrange slice in a single layer over parchment paper lined baking sheet. Bake for 10 minutes. Using tongs, turn chips and bake for 10 minutes more. Increase oven temperature to broil, place cheese slices over chips. Broil for 5 minutes or until cheese bubbles. Remove from oven and let cool. Serve in cupcake liners or small plates. Sprinkle with chopped cilantro.
- Preheat oven to 425° F
- Line a large baking tray with parchment paper. Place slider halves on tray top each bottom half with 2 1/4 pieces of cheese slices. Bake for 10 minutes or until cheese melts. Remove from oven, top cheese halves with meatballs, cover with slider tops and secure with a toothpick before serving.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
