Melty Fest Tour - Tillamook’s Cheese & Ice Cream Launch in DC!
This content is sponsored by Tillamook. All thoughts and opinions are my own.
I have been having a blast all week long celebrating Tillamook’s launch is the DC, Maryland and Virginia area at Melty Fest!! If you haven’t heard of Tillamook, Tillamook is a farmer-owned cooperative from Oregon that has been making naturally aged cheddars and premium ice creams for over 100 years.
Tillamook sources the highest quality milk for their products and never uses artificial ingredients. They are proponents of real food and believe that customers shouldn’t have to compromise on quality dairy, with absolutely no artificial ingredients.
Tillamook makes really creamy, premium ice cream with real food ingredients like Oregon Strawberries. You can find Tillamook in local retailers. I found it in my local Safeway!
This week, I had the chance to attend the menu takeover at Little Red Fox to celebrate Tillamook coming to Washington, D.C. My favorite part was this awesome grilled cheese, ice cream sandwiches and the cheesy burrito made by Chef Matt Carr.
Lucky for you guys, I’m sharing the recipe for you here featuring Tillamook. Find out where you can buy this and other yummy Tillamook products at Tillamook.com/where-to-buy.
Keep on reading the blog, my favorite burrito recipe is up next!
Chef Matt Carr’s Breakfast Burrito Recipe featuring Tillamook Cheese
INGREDIENTS
Potatoes, preferably Yukon gold, 6
Eggs, dozen
Tillamook Cheddar, Extra Sharp, 8 slices
Fresh corn (or frozen if not available fresh), 1 pint
Black beans, canned, 1 pint
Canola Oil (or vegetable oil), as needed
Flour tortillas, 12", 8 each
Hot sauce, as needed
PREP
1. Warm oven to 400 F.
2. Cut potatoes into large squares and place in salted water. Bring to a boil and simmer until fork tender.
3. Drain water and place potatoes on a sheet tray lined with parchment. Generously coat with canola, salt and pepper. Bake at 400 F until golden brown and caramelized.
4. Cut corn fresh off the cub. Place in simmering salted water until tender. Drain.
5. Toss corn with black beans (rinsed) and add 2 T of cumin, salt and pepper to taste.
6. Break eggs into bowl. Use immersion blender (or a fork) to mix until liquid is homogenous.
MAKE IT HAPPEN
1. Add canola oil to a large non-stick pan on high heat. Toss in potatoes & egg mix.
2. Move eggs around pan continuously to avoid any browning.
3. Once eggs come together, lower heat and toss in corn / bean mixture & Tillamook Cheddar (break up slices with your hand into smaller pieces, so it melts faster)
4. Once cheese is melted, it’s ready to serve.
5. Heat flour tortillas, one at a time, over open flame of the range. About 5 seconds on each side.
6. Scoop 1 heaping cup of the burrito mix into each tortilla. Drizzle with your favorite hot sauce and then wrap tightly in a hot tortilla. We use our house made hot sauce, which contains smoked chilis and tomatoes, to add a really nice sweetness and kick.
I know you will love the recipe and the Tillamook Cheese has made it extra delicious!
ALL ABOUT MY TILLAMOOK JOURNEY
My personal experience with Tillamook Ice Cream and Cheese has been amazing! I am blown away by the quality and the taste of this brand. The ice cream is so creamy I personally went through two containers of the mudslide ice cream myself, its so easy to find at the local Safeway or Giants, and the fact that its all natural makes a huge difference.
Also, the cows Tillamook products get their milk from are not treated with many of the hormones other dairy brands treat their cows with and my body notices the difference. I am not lactose intolerant, but notice my stomach bubbles and grumbles after having dairy products, nothing more than that so I normally still have dairy, but I noticed that didn’t happen at all with Tillamook ice cream or cheese, its so pure and natural my body responds amazing to it.
I am very happy my body and my taste buds love Tillamook products and I personally give my A+++ total recommendation!
