17% Cheddar, shredded
17% Monterrey Jack, shredded
33% Queso Asadero (grill cheese), shredded
33% Manchego, shredded
The most popular cheeses in Mexico are white and mild, slightly salty and predominantly used to extinguish the fire in your mouth from any number of spicy dishes. Queso fresco, queso asadero y queso de hebra (or queso oaxaqueño) are the most common cheeses in Mexico (at least in any place that I've been, which, granted has only been two places).
As delicious as those cheeses are (and I really do love them), sometimes my gringa palate wants something stronger. Many of the Mexican foods adopted into U.S. culture have been upgraded to bolder cheeses based on that desire. When I'm in the mood for American style enchiladas, quesadillas, burritos or nachos, I usually go to Costco for their Kirkland 4 Cheese Mexican Blend (which a highly recommend). But, thanks to Julio Regalado and his 3x2 cheese sale and some late night nacho cravings, I was able to develop this most delicious, super melty cheese blend, mixing mild Mexican and bold American cheese. It is wonderful on the aforementioned foods, as well as on burgers, chicken finger sandwiches, sopes and white rice (when money's a little tight).
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