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- 1 C. shredded White Tillamook Cheddar (I could not find white cheddar and substituted Monterrey Jack cheese which worked well.)
- 1 C. shredded Sharp Yellow Tillamook Cheddar
- 3-4 slices of jarred roasted Piquillo peppers (or 2 roasted Italian Bullhorn red peppers peeled and chopped)
- ½ – ¾ c. mayonnaise
- 3 eggs
- 1 oz. Spanish chorizo*
- 3/4 t. cilantro
- 1 T. jarred roasted Piquillo peppers, chopped
- 1/4 t. sherry vinegar
- 2 1/4 t. mayonnaise
- 1 1/2 t. cold water
View Full Recipe at Eliots Eats
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