Name: Dill Pickle Hot Cheetos
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: European
Ingredients: 2 cups of cornmeal; 1/4 cup of all-purpose flour; 1 tsp of baking powder; 2 tbsp of powdered cheddar cheese; 1-2 tbsp of Flamin' Hot seasoning; 1 tbsp of dill pickle seasoning; 1/2 cup of water (more if needed); Oil for frying

We’re not just grabbing a bag off the shelf; we’re rolling up our sleeves and creating our very own batch of this cult-favorite Dill Pickle Hot Cheetos.

Now, before you worry about needing some ultra-sophisticated kitchen gadgets or hard-to-find ingredients, let me reassure you—we’re keeping this recipe fun, simple, and totally doable. I love experimenting in the kitchen just as much as the next foodie, but I’m also a big fan of no-fuss recipes that deliver big on flavor without a laundry list of steps.

Table of Contents

How to make Dill Pickle Hot Cheetos

Dill Pickle Hot Cheetos are a limited-edition or regional flavor of Flamin’ Hot Cheetos that combines the spicy heat of the classic Flamin’ Hot seasoning with a tangy, sour dill pickle flavor. The result is a bold, zesty snack with a mix of sour, salty, and spicy flavors.

Ingredients:

2 cups of cornmeal: This will be the base of your Cheetos, giving them their distinctive crunchy texture.
1/4 cup of all-purpose flour: Add some binding to help your Cheetos hold together.
1 tsp of baking powder: This will ensure that your Cheetos puff up a little, giving them a lighter texture.
2 tbsp of powdered cheddar cheese: This brings in the cheesy component that’s essential to any Cheeto.
1-2 tbsp of Flamin’ Hot seasoning: Adjust according to how spicy you’d like your Cheetos. You can usually find this kind of seasoning online or in well-stocked grocery stores in the spice aisle.
1 tbsp of dill pickle seasoning: This provides the tangy dill pickle flavor that will set these Cheetos apart.
1/2 cup of water (more if needed): Start the dough for your Cheetos.
Oil for frying: Choose a neutral oil with a high smoke point, like canola or peanut oil.

Instructions:

Mix Dry Ingredients: In a large bowl, combine the cornmeal, all-purpose flour, baking powder, powdered cheddar cheese, Flamin’ Hot seasoning, and dill pickle seasoning. Mix these well to ensure the seasonings are evenly distributed throughout the cornmeal.
Form the Dough: Gradually add the water to your dry mix, stirring continuously. You’re aiming for a dough that is firm but pliable. If the dough feels too stiff or crumbly, add a bit more water until you reach the desired consistency.
Shape Your Cheetos: Take small portions of the dough and roll them into thin logs that resemble the shape of traditional Cheetos. If the dough begins to stick to your hands, lightly dust them with cornmeal.
Fry ‘Em Up: Heat your oil in a deep fryer or large pot to 350°F (175°C). Carefully add your Cheetos to the oil in batches, avoiding overcrowding. Fry them until they are crispy and have achieved a beautiful golden color, about 3-5 minutes.
Draining: Use a slotted spoon to remove the Cheetos from the oil and place them on a cooling rack over a baking sheet to drain off any excess oil. Optionally, you can line the baking sheet with paper towels to absorb more oil.
The Final Seasoning: While still warm, sprinkle your Cheetos with a little more Flamin’ Hot seasoning and dill pickle seasoning to taste. This ensures your Cheetos are bursting with flavor in every bite.
Cool and Enjoy: Let your Cheetos cool completely. This will allow them to crisp up further and help the flavors meld together more.

Tips for Perfect Homemade Dill Pickle Hot Cheetos:

Consistent Heat: Maintaining a consistent oil temperature is crucial for frying. If the temperature drops too low, your Cheetos might absorb too much oil and become greasy.
Seasoning Adjustment: Depending on your taste preferences, you may want to adjust the levels of Flamin’ Hot and dill pickle seasonings. It’s easier to add more seasoning after frying but impossible to remove it, so err on the side of caution.
Storage: If you somehow have leftovers, store them in an airtight container to maintain their crunch. They’re best enjoyed within a couple of days.

What to serve with

With their unique blend of spicy, tangy, and crunchy, Dill Pickle Hot Cheetos make an exciting snack on their own. However, pairing them with the right foods and drinks can elevate your snacking experience to a whole new level.

Foods to Serve with Dill Pickle Hot Cheetos:

Cooling Dips: Since these Cheetos pack a punch, serve them with dips that can cool the palate. A ranch or blue cheese dip not only complements the flavors but also offers a creamy texture contrast. A Greek yogurt-based dip can be a lighter, refreshing option.
Fresh Vegetables: Crisp vegetables like celery sticks, cucumber slices, and bell pepper strips can balance the intensity of the Cheetos. They also add a refreshing crunch and a healthy element to your snacking.
Cheese Platter: A selection of cheeses can complement the cheesiness of the Cheetos while offering a variety of flavors and textures. Consider including milder cheeses like mozzarella or Swiss, which won’t compete with the Cheetos’ bold flavors.
Fruit Salad: A fruit salad, especially with fruits like pineapple, melon, and grapes, can provide a sweet and juicy counterpoint to the spiciness of the Cheetos. The natural sweetness of the fruits contrasts beautifully with the tangy and spicy flavors.
Grilled Meats: For a more substantial pairing, serve Dill Pickle Hot Cheetos as a side to grilled meats such as chicken, burgers, or hot dogs. The smoky flavor of the meat and the spicy tanginess of the Cheetos complement each other perfectly.
Sandwiches and Wraps: Add a crunchy element to sandwiches and wraps by including Dill Pickle Hot Cheetos inside. They pair well with deli meats, lettuce, and tomatoes, adding both flavor and texture.

Drinks to Pair with Dill Pickle Hot Cheetos:

Cold Beer: A chilled lager or pale ale can be a fantastic accompaniment to spicy snacks like these Cheetos. The carbonation and slight bitterness of the beer help cleanse the palate between bites.
Iced Tea: A glass of sweetened or unsweetened iced tea provides a refreshing and palate-cleansing option. For a little extra flavor, consider adding a squeeze of lemon.
Milk or Milk Alternatives: Dairy helps counteract spiciness, making milk a great choice for those who find the Cheetos too hot. Almond milk or coconut milk are dairy-free alternatives that can also provide relief from the heat.
Cocktails: With their cool and refreshing profiles, margaritas or mojitos can be excellent cocktails to balance the heat of the Cheetos. The acidity and sweetness of the drinks offer a delightful contrast.
Sparkling Water: For those looking for a non-alcoholic and low-calorie option, sparkling water, possibly with a splash of citrus, can be very refreshing and help mitigate the spiciness of the snack.

Ingredients Substitutes

Creating a homemade version of Dill Pickle Hot Cheetos can be a fun culinary experiment. You can tweak the flavors to suit your personal taste preferences.

1. Base (for the Cheetos):

Primary Ingredient: The base of homemade Cheetos is typically a cornmeal dough.

Substitute: To mimic the texture, you can use almond flour or chickpea flour mixed with a binding agent like xanthan gum for a different flavor or dietary need.

2. Dill Flavor:

Primary Ingredient: Dried dill weed is used for the dill pickle flavor.

Substitute: If you don’t have dried dill, you can use fresh dill in a higher quantity, as fresh herbs are less potent. Another alternative is dill seed, though it has a slightly bitter edge compared to dill weed.

3. Tangy Pickle Flavor:

Primary Ingredient: Citric acid and vinegar powder are common for achieving the tart, pickled taste.

Substitute: For citric acid, a fine zest of lemon or lime can add a similar tanginess but may deliver a slightly different flavor profile. If you don’t have vinegar powder, you can try drying out some vinegar in the oven on low heat, spreading it thin on a silicone mat, and then crushing it into a powder.

4. Heat Elements:

Primary Ingredient: Cayenne pepper or hot chili powder provides the heat.

Substitute: If you’re out of cayenne, ground red pepper flakes, hot paprika, or even a dash of hot sauce mixed into the dough can be good alternatives. Adjust the amount based on your heat tolerance.

5. Cheesiness:

Primary Ingredient: Powdered cheddar cheese or nutritional yeast for vegan versions give the snack its cheesy flavor.

Substitute: For powdered cheddar cheese, you can dry blend some grated Parmesan until it turns into a fine powder. For a dairy-free option, nutritional yeast is a great substitute, offering a nutty and cheesy flavor.

6. UMAMI Flavor:

Primary Ingredient: MSG (monosodium glutamate) is sometimes used in snack recipes to enhance savory notes.

Substitute: For a more natural umami boost, consider using a bit of soy sauce powder or tomato powder. You can also use powdered mushroom as a substitute for MSG, providing a deep, rich umami flavor.

7. Binding Agent:

Primary Ingredient: Eggs or water can be used as part of the dough to bind the ingredients.

Substitute: For a vegan option, a ‘flax egg’ (ground flaxseed mixed with water) is a great binding agent. Aquafaba, the liquid from canned chickpeas, is another effective vegan binder.

Final Thoughts

Creating your own Dill Pickle Hot Cheetos at home is a testament to your culinary creativity and a surefire way to impress friends and family.

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