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Old 10-21-2008, 11:32 AM   #11
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Originally Posted by simplicity View Post
When I think of melting cheese I think of Queso Blanco which is similar to Monterrey Jack. There are probably others but I'm not familiar with them.
Me too but they didn't have that. The Cotija cheese is all they had.

I like the corn idea. The refried beans, not so much. It made the beans taste gritty. Should have gone for the Monterrey Jack.
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Old 10-21-2008, 11:40 AM   #12
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Oh yeah, THAT'S what I used it on..
Roasted corn, with a hint of lime and chili powder.

The rest I just used it on everything like cheese topping. Sandwiches, steak,
chicken, fish, veggies.
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Old 10-21-2008, 11:53 AM   #13
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We have Lowe's Home Improvement stores and Lowes Foods. The food store doesn't have the ' before the s at the end.
oh I see. thanks
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Old 10-21-2008, 03:51 PM   #14
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Beans! Beans! Beans! It is so yummy crumbled on beans, refried or not. It is used here as a tasty garnish for many things...soups, tacos, enchiladas, and always beans. In fact, it is usually the only cheese used on enchiladas - they do not come with lots of melty cheese here.
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Old 10-21-2008, 04:02 PM   #15
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Beans! Beans! Beans! It is so yummy crumbled on beans, refried or not. It is used here as a tasty garnish for many things...soups, tacos, enchiladas, and always beans. In fact, it is usually the only cheese used on enchiladas - they do not come with lots of melty cheese here.
I wish mine crumbled. Mine just makes for gritty beans.
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Old 10-27-2008, 10:31 AM   #16
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How are you using the Cotija? Are you crumbling it on top of the beans after they are plated or bowled? Or are you adding it to the beans during cooking?
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Old 10-27-2008, 10:37 AM   #17
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I didn't get a "feta feel" to the cheese at all. It was more like grainy Parmesan than crubbly feta. I love feta, the taste and the texture. This is more like green can Parmesan.
I saw this stuff over the weekend, in the package it does resemble more of a coarse parmesan than anything. So nachos or tacos or actually just about anything you could sprinkle it over would probably work. I may get some next time I am there.
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Old 10-27-2008, 10:55 AM   #18
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How are you using the Cotija? Are you crumbling it on top of the beans after they are plated or bowled? Or are you adding it to the beans during cooking?
I use mine after being plated or bowled, never while cooking. Of course others may do it differently.
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