In a mixing bowl, combine flour, cornmeal, salt, garlic powder and ancho chili powder.

Blend butter into dry ingredients.

Stir in water. You want a soft but firm dough. Add extra water by the tablespoon if necessary to reach desired consistency.

Place cheddar cheese into a food processor and pulse until cheese becomes fine crumbs.

Mix cheese into dough. Knead until evenly distributed.

Wrap dough tightly in plastic wrap. Place in the refrigerator for at least 2 hours.

Heat oil over high heat in a large heavy bottomed pot or Dutch oven.

When the oil pops and crackles when you sprinkle water in, it’s ready.

Pinch off small pieces of dough and roll them into approximately 2 inch snakes.

Fry the snakes in batches until they float to the top and are golden brown.

To make the powdered cheese, pour grated cheese in a thin layer onto a microwaveable plate lined with parchment paper.

Microwave in 30 second increments until cheese has formed a hard disk and the fat has rendered out. (About 2 minutes)

When cheese has cooled, break it up into food processor along with the cornstarch.

Pulse until cheese has become a fine powder.

Mix seasonings in a small bowl.

Mix seasonings with powdered cheese.

Spray cheese snakes with cooking spray to help seasoning coat them.

Sprinkle seasoning over snakes and toss to coat evenly, or you can put snakes in a gallon sized zip top bag along with the seasoning and shake until coated.