I prefer "mexican blend" (cheddar, monterey jack, asadero, queso quesadilla) cheddar for garnishing Mexican-type foods. Pure cheddar is great stuff, but I'd pre

I prefer "mexican blend" (cheddar, monterey jack, asadero, queso quesadilla) cheddar for garnishing Mexican-type foods. Pure cheddar is great stuff, but I'd prefer store-brand Mexican blend over grated Tillamook Sharp if I'm making a quesadilla. Keeping and grating those individually would suck.