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1
Heat the oven to 200 degrees F and arrange a rack in the middle.
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2
Sprinkle the cheese on a rimmed baking sheet in an even layer.
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3
Bake until the cheese melts and the oil separates out of it, about 1 hour.
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4
Remove the baking sheet from the oven and blot off any oil from the surface of the cheese with paper towels.
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5
Return the baking sheet to the oven and bake until the cheese is completely dry and brittle, about 2 hours more.
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6
Meanwhile, fold 4 paper towels in half lengthwise and place them on a work surface.
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7
When the cheese is ready, immediately transfer it to the paper towels using a flat metal spatula.
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8
Blot any remaining oil from the surface with additional paper towels.
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9
Break the cheese into small pieces.
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10
Working in batches, grind the cheese pieces in a coffee or spice grinder until a fine powder forms.
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11
Transfer the powder to a medium bowl, add the remaining ingredients, and whisk to combine; set aside.
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12
Increase the oven temperature to 375 degrees F and keep the rack in the middle.
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13
Place the seeds and oil in a large bowl and stir until the seeds are evenly coated.
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14
Transfer to a rimmed baking sheet and spread the seeds in an even layer.
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15
(Reserve the bowlyou dont need to wash it.)
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16
Roast, stirring halfway through, until the seeds are fragrant and starting to brown, about 10 minutes total.
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17
Immediately transfer the seeds to the reserved bowl.
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18
(Reserve the baking sheetno need to wash.) Add the nacho cheese powder and stir to evenly coat the seeds.
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19
Return the coated seeds to the reserved baking sheet and spread them in an even layer.
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20
Let them cool completely, about 30 minutes.
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21
Serve immediately or store in an airtight container at room temperature for up to 5 days.
