I would be lying if I say that I don”t spend a lot of time watching the Food Network. I think its compulsory being a food and lifestyle blogger. I have my favorite chefs that I watch, but I love watching Chopped. I often pretend I have my own show and in my head (rarely out loud) I narrate my show. My wife and I often watch various shows on Food Network but when we watch Chopped we look at the ingredient list and talk about how we would make a cohesive dish and google those ingredients we have never seen before.
It”s a nice time together, we talk about the dishes we would make, we even judge the dishes made and decide who we think will go home or make it to the end. We have great fun doing it, and I think we have begun to look at our blog post in kind of that manner. We are on an episode of Chopped, and how can we make this fun and interesting? It”s king of like a #ChoppedAtHome. Going about the ingredients list with this mind set, helps us to create some unique and tasty dishes.
One of our favorite ingredients that we love to use in those dishes is Sargento Cheese. Sargento Off the Block Shredded Cheese taste just like the name says, like you shredded it off the block. I have come to associate the Sargento brand with quality flavor, taste and melting. We used the Sargento Off the Block Mexican shredded cheese for this recipe.
In this particular #ChoppedAtHome session we decided to use boneless, skinless chicken breast tenders, Sargento Off the Block Mexican shredded cheese, couscous, and salsa. I didn”t want to just make chicken topped with salsa over couscous. So I decided to make Chicken and Cheese Couscous Cakes. I placed 1lb. of chicken breast tenders into the pain with a small amount of onion, and oil, and ½ cup of salsa. I prepared the couscous according to package directions. When everything was cooked I added in cheese and placed into a doughnut baking tin. I placed them in the oven and allowed them to cook for 20-25 minutes or until crispy. They were tasty!!! Give this recipe a try and Sargento Off the Block Shredded cheeses!
1lbs of boneless skinless chicken breast tenders
½ cup of salsa
½ cup of Sargento off the Block Shredded Mexican cheese
½ bunch of cilantro chopped
1 cup of cooked Israeli Couscous
½ cup of sour cream
2 tsp of oil
1 small diced onion
Preheat oven to 400 degrees. Cook chicken with salsa, onion, 2 tsp of oil, until chicken is completely cooked through. Dice chicken and set aside to cool. Prepare couscous according to package directions and allow to cool. Combine chicken mixture with couscous and add in cilantro, sour cream, and cheese. Stir to combine. Place mixture into tins and place in the oven for 20-25 minutes or until crispy. Allow to cool slightly and then turn them out into a pan.
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.