A Million Pocketbreads in One: Cheddar Chive

I like to use a nice sharp Cheddar for these guys. My favorite is made by the fine folk at Cabot Creamery, in my home state of Vermont. Just dice it into ¼- to ½-in/6- to 12-mm chunks. As for the chives, go for fresh if you’ve got ’em, though dried will work in a pinch.