On another blog recently, I was pointing out my husband’s outrageous loyalty to favorite brands (NordicTrack among others). I got to thinking about it and I might even be more loyal to certain brands when it comes to cooking and cleaning. You certainly know about my dedication to Sargento Cheeses and Beemer (online) Cheeses. I figure, if something’s outstanding, why wander away from it.
When I’m in the grocery store, in the dairy and cheese aisle, I don’t even bother looking at the other brands of cheese – I just look at the varieties of Sargento. (By the way, I realize this is reading kind of like a commercial, so I’ll just add that I am not being paid in any way to say these words! I just think this brand of cheese is ridiculously good.)
Sargento has been offering delicious, better than average cheese for some time now – but recently they began adding Reduced Fat cheeses to their line-up. I ignored them for a while, pretending like I didn’t see them any more than they saw me. Then I tried them and was blown straight away. If the packages didn’t tell me that they were reduced fat, I swear I’d never know.
I recently bought a few bags of Sargento Reduced Fat 4 Cheese Mexican Cheese (Shredded Reduced Fat Monterey Jack, Cheddar, Queso Quesadilla, & Asadero Cheese). I used one bag with Chicken Tacos and the other with a recipe for Classic Quesadillas that was on the back of the bag. Delicious! The recipe is below and you must, must, must try it.
Classic Quesadillas Recipe with Sargento’s Reduced Fat 4 Cheese Mexican Cheese
2 cups (8 oz.) Sargento® Shredded Reduced Fat 4 Cheese Mexican Cheese, divided
1 cup canned black beans, rinsed and drained
3 Tbsp. chopped fresh cilantro
2 tsp. chopped bottled jalapeño peppers
4 (8-inch) fat-free flour tortillas
1/2 cup chunky-style salsa
1/4 cup fat-free or light sour cream (optional)
- Combine 1-1/2 cups cheese, beans, cilantro and jalapeño peppers in a medium bowl; mix well. Spoon onto tortillas; fold each tortilla over.
- Coat large nonstick skillet with cooking spray; heat until hot. Place 2 quesadillas in skillet. Cook 1 minute or until golden brown on bottom. Turn; sprinkle with 1/4 cup cheese. Cover; reduce heat. Cook 2 minutes more or until golden brown and cheese is melted. Cover to keep warm.
- Repeat with remaining quesadillas and cheese. Serve with salsa and sour cream, if desired.
I didn’t have any sour cream on hand, although it is wonderful with quesadillas, tacos, burritos, etc. In addition to the salsa, I served these with one of my favorite things on earth – guacamole. I almost always have at least 2 avocados rolling around the kitchen. Actually, make that at least 4 – two on the counter ready to go and a few more on a shelf, softening up. It’s my avocado system and it’s a delicious one.
So are these quesadillas!