These burritos are like the pinnacle of food for Joe and me. They’re stuffed with everything imaginable – shredded chicken, couscous or rice, black beans, corn, Mexican blend cheese, salsa, Greek yogurt or sour cream, and feta cheese.
Sure, fancier food is nice, but these burritos are something we could eat day in and day out, all the time. We love them.
They’re the pinnacle of food for us because they’re like the burritos we get at a local restaurant called Neato Burrito.
I’ve written about Neato Burrito before as we’ve tried on several occasions to recreate their yumminess at home (partly because their burritos are HUGE and we need a little portion control around here).
Essential to this (and any) burrito recipe is Sargento® Off the Block 4 Cheese Mexican shredded cheese.
Sargento is holding a contest to find the best Chopped-inspired meal featuringSargento® Off the Block 4 Cheese Mexican shredded cheese, boneless chicken tenders, salsa, and couscous.
You could win up to $10,000! Learn more and enter here.
More about Sargento Off the Block 4 Cheese Mexican Shredded Cheese
This quick-melting blend gives your cooking delicious Mexican flavor.
Monterey Jack, Mild Cheddar, Queso Quesadilla and Asadero cheeses add a creamy, smooth flavor to nachos, quesadillas and other Mexican specialties.
Find more information about Sargento and its products at the Sargento website. To read more about the Chopped At Home contest, visit the Chopped website.
Available in 30 versatile varieties, unique blends and distinct cuts, Sargento Shredded Cheese is always cut from blocks of 100% real, natural cheese.
For more inspiration, check out the Sargento Pinterest page Pinterest.com/sargentocheese/ or visit Sargento.com for more information.
The Chopped at Home Challenge gives viewers a chance to create their best recipe using the selected basket ingredients, including Sargento Shredded Cheese, for a chance to win $10,000!
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.
© 2015 – 2018, Tara Ziegmont. All rights reserved.