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A white or pale yellow colored, mild tasting Mexican cheese, which is excellent for melting when baking or grilling. Similar to Provolone, it is a cheese used in many different recipes, especially roasted or baked Mexican dishes. It is somewhat elastic in texture and provides a flavor that can be sweet and somewhat buttery or fairly strong and tangy like a cheddar cheese. When served in Mexico, it is often used for Queso Fundido, a Mexican fondue. Queso Asadero is also referred to as Oaxaca or Queso Oaxaca cheese, because it originated in the Oaxaca region of Mexico, and may be commonly thought to be the same as cheese from the Chihuahua region. If necessary, substitute Fontina or Monterey Jack.
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USDA Nutrition Facts |
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| Serving Size 1 cup, diced |
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| Calories 356 |
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| Protein 22g |
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| Total Fat 28g |
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| Total Carbohydrates 2g |
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| Dietary Fiber 0g |
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| Sugars 2g |
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| Potassium 86mg |
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| Sodium 655mg |
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| Cholesterol 105mg |
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Queso Asadero term - Related Content |
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| A soft, somewhat elastic-textured Mexican cheese made from cow's milk. It is white in color and has a very creamy flavor. It is a good grilling or pan-frying cheese as it ... |
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| A soft, somewhat elastic-textured Mexican cheese made from cow's milk. It is white in color and has a creamy flavor with a spicy taste from the bits of jalapenos mixed into the ... |
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