FLAMIN HOT ELOTES (V)

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1 FLAMIN HOT ELOTES (V) Channel your inner Flamin Hot fandom with these Flamin Hot elotes. Classic street corn buttered and covered from ear to ear in White Cheddar and Flamin Hot Puffs AND then topped with even more Cheetos. Can we get a what-what?! 6 ears of corn, cut in half 12 wooden sticks 4 cups of mayo 2 cups of softened butter 4 limes, halved Salt 8 oz. bag of Cheetos Puffs Flamin Hot 7.75 oz. bag of Simply Cheetos Puffs White Cheddar 1. Add sticks to the bottom of the corn, popsicle-style. 2. Steam or grill the corn til hot, about 3-5 minutes. Turn frequently so corn gets very hot but doesn t burn. 3. Coat the corn with butter and mayo. 4. Season with salt to taste. 5. Add the Flamin Hot Puffs into a blender, pulverize, and set aside. Do the same with the White Cheddar Puffs. Transfer both to separate plates. 6. Squeeze lime juice all over the corn, and roll the corn in the Cheetos dust. 7. Finally, top the corn with White Cheddar and Flamin Hot Cheetos dust.

2 FLAMIN HOT CHIPOTLE RANCH WINGS INGREDIENTS - WING SAUCE: 2 cups of Gouchujan (red pepper paste) 2 cups of rice wine vinegar 1 tsp. of ground black pepper 2 cups of soy sauce 3 jalapeños, chopped 3 tsp. of Gochugaru (red pepper powder) Pinch of cayenne ½ cup of mirin 1 lemon (zest and juice) 1 lime (zest and juice) 1 orange (zest and juice) 1 tsp. of garlic 1 tsp. of ginger 1 cup of cilantro Pinch of salt If we had a wall of flame, these would make the cut. Our wings are drenched in a delicious chili sauce and then covered in Flamin Hot Chipotle Ranch Cheetos. Trust us there is nothin chicken about trying these wings. INGREDIENTS - WINGS: 5 pounds of chicken wings Fryer oil 8.5 oz. bag of Cheetos Flamin Hot Chipotle Ranch Ranch dressing 1. Puree all the wing sauce ingredients in a blender. Set aside. 2. Pour the Cheetos into a blender to pulverize into dust. Set aside. 3. Fry wings at 300 F for about 7 minutes in a cast-iron pan. 4. Toss in the wing sauce. 5. Shower wings with the Cheetos dust. 6. Serve with a side of ranch dressing.

3 CHEETOS SWEET N SPICY CHILI MEATBALLS Great (meat)balls of fire! You need these Xxtra Flamin Hot Cheetos, beef and pork meatballs served in a sweet and spicy chili sauce in your life. And on your plate. And, well, you get it. 8 oz. of ground pork 8 oz. of ground beef 2 cups of minced scallions 3 eggs 2 Tbsp. of minced garlic Pinch of salt and pepper 4 Tbsp. of chopped chipotle peppers with adobe sauce 1 cup of crushed Cheetos Crunchy Xxtra Flamin Hot Sweet chili sauce 1. Set oven to 300 F. 2. Mix the pork, beef, scallions, eggs, minced garlic, salt, pepper and chipotle peppers in a large mixing bowl. 3. Form the mix into 1" balls and set on baking sheet. 4. Bake for 30 to 40 minutes, until they re glistening. 5. Coat the meatballs right out of the oven with the Xxtra Flamin Hot dust. 6. Drizzle the sweet chili sauce over the top and around the side.

4 XXTRA FLAMIN HOT RICE BOWL (V) Ready to breathe fire? This bowl is a mix of marinated grilled chicken or broccoli, rice, and layers of Xxtra Flamin Hot Cheetos, chili sour cream sauce, cilantro and toasted sesame seeds. Warning: this dish will leave you feelin flamin hot, hot, hot. 4 cups of sour cream 1 lime 2 cups of sambal chili sauce 1 cup of toasted sesame seeds, plus more for garnish Salt 1 cup of chopped cilantro, plus more for garnish 2 pounds of chicken, dark meat* *For a vegetarian bowl, replace chicken with 2.5 cups of cooked broccoli. Pepper 1 onion, sliced thin 2 Tbsp. of oil 2 cups of uncooked short-grain Calrose rice 4 Tbsp. of sweet and spicy Thai chili sauce 8.5 oz. bag of crushed Xxtra Flamin Hot Cheetos 1. Create the chili sour cream sauce: mix the sour cream, lime, sambal chili sauce, sesame seeds, pinch of salt and chopped cilantro together in a large bowl. Set aside. 2. Cook two cups of rice. 3. Season and grill the chicken until cooked, about 8 minutes, then chop. 4. Heat oil in a nonstick pan at medium heat and add onions. 5. Season with salt and pepper to taste, and caramelize the onions, shaking the pan for about 5 minutes. 6. Add the rice to a big bowl; pour the Thai chili sauce on top, and then add layers of the chicken or broccoli and crushed Cheetos. 7. Spoon the chili sour cream sauce on top, and garnish with sesame seeds, cilantro and crushed Xxtra Flamin Hot Cheetos.

5 HOT CHEETOS BURRITO (V) All of your favorite flavors STUFFED into one extra-spicy burrito. Flamin Hot Cheetos, short rib or avocado, cheese, more cheese and chili sour cream sauce all in one bite. Time to get your paws messy! INGREDIENTS - SHORT RIB MARINADE: 1 cup of soy sauce ½ an onion, chopped ½ Tbsp. of garlic 1 cup of scallions ½ cup of mirin INGREDIENTS - BURRITO: 8.5 oz. bag of Cheetos Crunchy Flamin Hot 5 pounds of short ribs* *For a vegetarian burrito, replace short ribs with two avocados. INGREDIENTS - CHILI SOUR CREAM SAUCE: 4 cups of sour cream 1 lime 2 cups of sambal chili sauce 1 cup of pulp-free orange juice ¼ cup of sugar ½ cup of sesame oil ½ cup of apples or pears 3 Tbsp. of roasted sesame seeds Shredded cheddar cheese Large flour tortillas 1 cup of roasted sesame seeds, plus more for garnish Pinch of salt 1 cup of chopped cilantro, plus more for garnish 1. Puree the ingredients for the marinade. 2. Place the marinade and short ribs in a large bowl. Cover and marinade for at least two hours. 3. After they re, grill the short ribs for minutes, or until the internal temperature of the ribs is 130 F. Let cool and then chop. 4. Mix the sour cream, lime, sambal chili sauce, sesame seeds, pinch of salt and chopped cilantro together. Set aside. 5. Pour the Flamin Hot Cheetos into a blender to pulverize into dust. Set aside. 6. Add the short ribs or avocado to a lightly toasted 12" flour tortilla. 7. Layer with shredded cheese, and then add a big handful of Cheetos dust on top. 8. Smother with 2/3 cup of chili sour cream sauce and your favorite hot sauce. 9. Roll it up and enjoy! Serve with extra chili sour cream sauce on the side.

6 FLAMIN HOT FRIES (V) Think classic fries; then throw away that thought! These fries are Cheesy or Flamin Hot Puffs covered in ooey-gooey melted cheese and a chili sour cream sauce and then topped with cilantro and sesame seeds. Time to get cheesy (in the best way, of course)! 8 oz. bag of Cheetos Cheese Puffs or Cheetos Flamin Hot Puffs Bag of shredded cheddar cheese Bag of shredded jack cheese 4 cups of sour cream 1 lime 2 cups of sambal chili sauce 1 cup of toasted sesame seeds, plus more for garnish Pinch of salt 1 cup of chopped cilantro, plus more for garnish Favorite salsa or hot sauce 1. Set oven to 250 F. 2. Grab a medium-sized bowl and mix the sour cream with the chili sauce, lime, sesame seeds, cilantro and a pinch of salt. 3. Layer the Cheetos Puffs on a plate and get Dangerously Cheesy A.K.A. cover with A LOT of cheese. 4. Put in oven to melt the cheese. 5. Top with chili, sour cream, sesame seeds and cilantro. 6. Drizzle your favorite salsa or hot sauce.

7 FIVE-ALARM CHEETOS STEAK What do you get when you combine the best cut of steak with the fiery-hot flavor of Cheddar Jalapeño Cheetos? This insanely delicious 8-oz. rib-eye steak seasoned with Cheddar Jalapeño Cheetos and a side of cheesy rice. It s a mis-steak not to get your paws on this one. INGREDIENTS - STEAK: 4 8-oz. rib-eye steaks Salt, to taste Pepper, to taste 8.5 oz. crushed Cheetos Cheddar Jalapeño Crunchy 8.0 oz. crushed Cheetos Cheese Puffs A few whole jalapeños Oil Unsalted butter INGREDIENTS - CHEESY BUTTER RICE: 2 cups of uncooked Calrose rice 2 Tbsp. of butter 2 cups of crushed Cheetos Cheese Puffs 1 cup of pasteurized cheese (think nacho cheese) 1. Mix together salt, pepper and 1 cup of crushed Cheddar Jalapeño Cheetos in a small bowl. 2. Season the steaks on both sides by drizzling with oil and showering with the salt, pepper and crushed Cheetos mixture. 3. Grill on a hot open flame until medium rare, about 4 minutes on each side. 4. Mix the butter with a pinch of crushed Cheddar Jalapeño and Cheese Puffs to make it extra Dangerously Cheesy. 5. Lather butter on top of the steaks, and add more of the seasoning. 6. Cook 2 cups of rice. 7. Mix the rice with butter, 2 cups of crushed cheesy Puffs and pasteurized cheese. Serve on the side of the steaks. 8. Grill the jalapeños or enjoy raw on the side.

8 CHEETOS SWEETOS HOT CAKES (V) Indulge in your sweeter side with these light and fluffy pancakes that dreams are made of. Each Caramel Sweetos pancake is topped with a blend of more crumbled Caramel Sweetos, sweetened whipped cream and chocolate sprinkles. Sweet, sweet dreams, my friend. INGREDIENTS - PANCAKES: 8 cups of flour 2 oz. of sugar 2 Tbsp. of baking powder 1 Tbsp. of baking soda 1 Tbsp. of salt ¼ cup of ground Cheetos Sweetos Caramel Puffs 6 eggs 9 cups of buttermilk 12 oz. of melted butter INGREDIENTS - TOPPINGS: Sweetened whipped cream Chocolate sprinkles Maple syrup Cheetos Sweetos Caramel puffs, crushed and whole Powdered sugar 1. Mix the wet ingredients in a small mixing bowl. 2. Grab another bowl, and mix the dry ingredients. 3. Gently fold the two together, and whisk until the batter is smooth. 4. On a medium griddle or in a pan, add some oil and cook your pancakes on one side til you see a lot of bubbles forming and they look golden on the side. 5. Flip the pancake. 6. Repeat with all pancakes. 7. Serve with maple syrup, butter and more Sweetos Puffs crushed on top. 8. Garnish with whole Sweetos, powdered sugar, sprinkles and sweetened whipped cream on the side.

9 CHESTER CHEETAH S CHURROS (V) Store-bought pound cake about 8" x 3" 2 cups of sugar 1 cup of ground cinnamon 1 cup of ground Simply Cheetos White Cheddar Puffs Sweetened whipped cream Caramel sauce Simply White Cheddar Cheetos Puffs makes this dessert simply finger (and paw) licking delicious. Fried pound cake churros tossed in sugar and White Cheddar Puffs served with sweet whipped cream and caramel sauce so basically it s stacked. No, really. Just look at it. 1. Cut the pound cake into thick log-like strips. 2. Fry at 350 F til golden brown. 3. Mix together the sugar, cinnamon and ground the Simply White Cheddar Cheetos. 4. Toss fried pound cake churros in the sugar mixture and more ground Puffs. 5. Serve with whipped cream and caramel sauce on top.

10 HOT CHOCOLATE SHAKE (V) 4 cups of chocolate ice cream 3 Tbsp. of sugar 2 cups of milk ½ cup of raspberries 5-6 Tbsp. of crushed Cheetos Flamin Hot Puffs 1 cup of ice Sugar and spice. Everything needed to make this milkshake dangerously nice. Creamy chocolate ice cream, raspberries and crushed Cheetos Flamin Hot Puffs blended together for the perfect balance of sweet and heat. Garnished with a raspberry and Cheetos Puffs. 1. Wash the raspberries. 2. Puree all of the ingredients in a blender. Keep a few of the raspberries for the garnish. 3. Moisten the rim of four to six cups, and dip them into a plate of crushed Cheetos to add a spicy rim. Note: To thicken shake, add more crushed Cheetos, ice cream and chocolate chips. 4. Serve with a skewered raspberry and a Cheetos Puff.