Name: Keso De Bola Chips
Yield: 6 servings
Ingredients: left over keso de bola; 2 tbsp chopped rosemary; ½ cup mayonnaise; 1 tbsp grated garlic; 2 tbsp honey; 2 tbsp calamansi juice; 1 tsp mustard

Garlic Sauce

1

In a bowl, combine all the ingredients then season with salt and pepper

Keso de bola

2

Pre-heat oven to 450F. Line a baking sheet with parchment. Form into a disk about 2 tbsp of grated keso de bola then place about 8-9 disk in the parchment. Make sure there is an ample space in between the disk

3

Bake the keso de bola until it start to melt and bubble.

4

Once it bubbles set aside to cool. Serve with the Garlic sauce

Herbed keso de bola

5

Pre-heat oven to 450F. In a bowl combine 2 tbsp of chopped herbs and 2 cups of grated keso de bola

6

Line a baking sheet with parchment. Form into a disk about 2 tbsp of grated keso de bola then place about 8-9 disk in the parchment. Make sure there is an ample space in between the disk

7