Published April 1, 2006. From Cook's Illustrated.
Choose Mexican, not taco, cheese for the best results.
The refrigerator section of our local supermarket practically overflows with varieties of preshredded cheese, but the flavorful combination known as Mexican cheese blend (a mix of three or four cheeses, often Monterey Jack, cheddar, queso quesadilla, and asadero) recently caught our attention. It’s perfect in many Mexican dishes, including our Freezer Chicken Enchiladas. We like the Sargento brand.
Warning: Don’t confuse this blend with taco cheese blend, which includes both cheese (often cheddar, Colby, and Monterey Jack) and spices (usually chili powder, garlic powder, and cumin). We found these added seasonings to be redundant in most recipes.