Cheese, Mexican, blend, reduced fat
Whole food · Dairy and Egg Products
This is a convenient, pre-shredded blend of cheeses like Cheddar, Monterey Jack, and Asadero, designed to melt smoothly with a creamy, mild, and slightly tangy flavor. The reduced-fat version offers a similar savory profile with a softer texture, significantly cutting calories and fat while maintaining a respectable protein content.
Calorie split: 34% protein · 5% carbs · 61% fat
↓ Full nutrition💚 Why it's loved
People love it for the perfect balance of convenience and authentic, savory Mexican-inspired flavor that melts beautifully over everything. It's a versatile staple that brings a cheesy, creamy boost to weeknight meals without the guilt of full-fat cheese.
⚠️ Watch-outs & how to enjoy it better
The reduced-fat version can have a slightly less rich flavor and may not melt as smoothly as full-fat cheese, sometimes resulting in a softer, less glossy finish. Those monitoring sodium intake should be cautious, as cheese is typically high in salt; pairing it with fresh, low-sodium ingredients like salsa or avocado can help balance the meal.
Key benefits
- Excellent source of high-quality protein (24.69g per 100g).
- Significantly lower in fat and calories than full-fat blends.
- Provides calcium and phosphorus for bone health.
- Convenient pre-shredded format saves preparation time.
- Melts well for a satisfying, gooey texture.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'blend' is specifically engineered for optimal meltability; the mix often includes an anti-caking agent like potato starch or cellulose to keep the shreds separate, which is why it flows so evenly from the bag.
Full nutrition (USDA data · scales with serving)
| Water | 48.2 g |
| Energy | 282 kcal |
| Energy | 1181 kj |
| Protein | 24.7 g |
| Total lipid (fat) | 19.4 g |
| Ash | 4.3 g |
| Carbohydrate, by difference | 3.4 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.56 g |
| Calcium, Ca | 1146 mg |
| Iron, Fe | 0.13 mg |
| Magnesium, Mg | 35.0 mg |
| Phosphorus, P | 583 mg |
| Potassium, K | 93.0 mg |
| Sodium, Na | 776 mg |
| Zinc, Zn | 4.3 mg |
| Copper, Cu | 0.02 mg |
| Selenium, Se | 15.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.30 mg |
| Niacin | 0.06 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 20.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 20.0 ug |
| Folate, DFE | 20.0 ug |
| Choline, total | 13.5 mg |
| Vitamin B-12 | 1.7 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 155 ug |
| Retinol | 151 ug |
| Carotene, beta | 50.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 586 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.17 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 14.0 iu |
| Vitamin D (D2 + D3) | 0.40 ug |
| Vitamin D3 (cholecalciferol) | 0.40 ug |
| Vitamin K (phylloquinone) | 1.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 11.6 g |
| SFA 4:0 | 0.72 g |
| SFA 6:0 | 0.42 g |
| SFA 8:0 | 0.24 g |
| SFA 10:0 | 0.52 g |
| SFA 12:0 | 0.56 g |
| SFA 14:0 | 1.9 g |
| SFA 16:0 | 5.0 g |
| SFA 18:0 | 2.2 g |
| Fatty acids, total monounsaturated | 5.0 g |
| MUFA 16:1 | 0.30 g |
| MUFA 18:1 | 4.5 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.75 g |
| PUFA 18:2 | 0.57 g |
| PUFA 18:3 | 0.13 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 62.0 mg |
Amino acid profile (per 100g)
Estimated from Cheese, cottage, with vegetables — USDA does not publish this profile for Cheese.
| Tryptophan | 0.13 g |
| Threonine | 0.53 g |
| Isoleucine | 0.70 g |
| Leucine | 1.2 g |
| Lysine | 0.97 g |
| Methionine | 0.36 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.65 g |
| Tyrosine | 0.64 g |
| Valine | 0.74 g |
| Arginine | 0.55 g |
| Histidine | 0.40 g |
| Alanine | 0.62 g |
| Aspartic acid | 0.82 g |
| Glutamic acid | 2.6 g |
| Glycine | 0.27 g |
| Proline | 1.4 g |
| Serine | 0.67 g |
FAQ
How does reduced-fat Mexican blend cheese taste compared to regular?
It has a similar mild, tangy, and savory flavor profile but is noticeably less rich and buttery. The texture when melted can be slightly softer and less oily.
Is this cheese gluten-free?
Most Mexican cheese blends are naturally gluten-free, but you should always check the label for any added anti-caking agents or flavorings that might contain gluten derivatives.
Can I use this in a cold salad or just for cooking?
It's best used for cooking and melting (like in tacos or casseroles). The anti-caking agents can make it less ideal for cold applications like salads, where a fresh, crumbly cheese like queso fresco might be preferred.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.82 kcal/g · 35% calories from protein · 0.0 g fiber · 0.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 8.34 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.