If you were to ask me to name my favorite savory foods off the top of my head right now, I can guarantee that almost all of them would include cheese in some way or another. I love cheese so much and there are very few cheeses that I absolutely will not eat.
Recently Cupcake’s pediatrician brought up the prospect that she could have a milk protein allergy, which to resolve means the breastfeeding mom cuts out all forms of milk protein from her diet. As in cheese. When so many of my favorite foods and trusty recipes contain cheese, the thought of how dinner is going to look is a little scary.
Unfortunately this game changer is coming just as I’ve made a genius discovery to aid in my post pregnancy weight loss journey. I’ve been hearing good things about Sargento’s new Ultra Thin Sliced Cheese and have been on a quest to track them down. The first two stores I went to didn’t even carry them so if you’re a reader in the Austin area, head to your nearest Randall’s to find them. At 45 calories or fewer per slice, this is the perfect way to enjoy cheese while trying to drop a few pounds.
My go to cuisine is Tex Mex or Mexican inspired dishes so I purchased the Sargento Colby-Jack Ultra Thin Sliced Cheese variety knowing it would complement any recipes that were Tex Mex or Mexican inspired. My husband and I love spicy foods but finding a dish that Cakes will also enjoy is sometimes a bit trickier. Knowing she’s a fan of tacos and really anything covered in salsa and cheese I decided to try out a recipe inspired by Sargento’s Grilled Southwestern Chicken Sandwiches. As you can see from the picture, we didn’t end up having the dish in sandwich form but instead had a somewhat deconstructed version (my way of saying no bun) along with some Texas Caviar as a side dish. The dish turned out was very filling and had all of the flavors of a Mexican dish without all of the calories.
Visit Sargento.com for recipe inspiration including the Grilled Southwestern Chicken Sandwiches or you can find my super easy modified version below:
- 1/3 c. chunky-style salsa
- 1 Tbsp. canola or vegetable oil
- 1 tsp. minced garlic
- 4 (4 oz. each) boneless, skinless chicken breast halves
- 4 slices Sargento Colby-Jack Ultra Thin Sliced Cheese
- Combine salsa, oil, and garlic; brush over both sides of chicken.
- Cook chicken on preheated medium-hot grill 5 minutes per side or until chicken is no longer pink in center. Lay cheese slices over chicken and continue to grill until browned and bubbly.
Southwestern Chicken with Texas Caviar is easy to make and a family favorite of ours – even my daughter loves the cheesiness and fresh flavor combination.
Disclosure: I received products and compensation from Sargento Foods Inc. and The Motherhood as part of my participating in this campaign. All thoughts and opinions expressed in this post are my own.