KRAFT SHREDED MEX CHEDDAR JACK 226G
- 24.70 AED
TEMPORARILY OUT OF STOCK
More about this itemFinely Shredded Cheddar And Monterey Jack Cheese. Yes to the taste you love. Cheese making since 1914. Always start with fresh milk
Ingredients & Nutrition facts
Cheddar Cheese (Pasteurised Milk, Cheese Culture, Salt, Enzymes, Annatto (Color), Monterey Jack Cheese (Pasteurised Milk, Cheese Culture, Salt, Enzymes), Modified Corn Starch added to prevent Caking, Natamycin (A natural Mold Inhibitor)
Per100PortionType Average Nutritional Value Per Serving Energyinkcal 110kcal Protein 6g Carbohydrates 1g Sugar 0g Fat 9g Fibre 0g Sodium 180mg
NutritionPer Serving: Energy: 110Kcal, Protein: 6g, Carbohydrate: 1g, Dietary Fiber: 0g, Sugar: 0g, Total Fat: 9g, Saturated Fat: 5g, Trans Fat: 0g, Cholesterol: 25mg, Sodium: 180mg, Vitamin D: 0mcg, Calcium: 180mg, Iron: 0mg, potassium: 0mg
How to use
Keep refrigerated, Once opened use within 5 days after opening
100 years of Quality
cooking GuidelinesPrep time : 30mins
Total Time : 30min
Makes: 4 servings
What you need!
½ cup Kraft Sun Dried Tomato Vinaigrette Dressing, 2 Tbsp fresh lime juice, 4 tilapia fillets (1 lb), 2 large tomatoes chopped, ½ cup pimento stuffed green olives, cut in half, ¾ cup Kraft Mexican style finely shredded Cheddar Cheese Jack cheese, 1 tbsp chopped fresh cilantro
Heat Oven to 400° F.
1. Mix dressing and lime juice until blended. Place fish in single layer in 13x9-inch baking dish sprayed with cooking spray, drizzle with half the dressing mixture.
2. Bake 20 min. Meanwhile, toss tomatoes and olives with remaining dressing mixture.
3. Top fish with tomato mixture and cheese, bake 5 min. or until cheese is modified and fish flakes easily with fork.
4. Sprinkle with cilantro.
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