A mother-daughter conversation on food and cooking (mostly)

Monday, October 6, 2008

Asadero Cheese

I bought some Mexican asadero cheese a few days ago, and it's surprisingly like Velveeta, or Kraft Singles. It's advertised as a "melting" cheese, as in nachos. It's white, melty, and salty. I prefer the crumbly cotija. I used the asadero in quesdaillas for breakfast this morning, and included it in tonight's Mexican macaroni.

With the Mexican macaroni we had green beans and a salad of avocado, tomatoes, fresh jalapenos, and green onion.

No comments: