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Hill Country Fare

Hill Country Fare Melt'n Cheese

32 oz
$5.49 each($0.17 / oz)

In Meat Market on the Back Wall

Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

- Melts better than cheddar
- Pasteurized prepared cheese

Highlights

  • Nutrition Facts

    32 servings per container

    Serving Size
    1 oz (28g/ about 1-inch cube)
    • Amount Per Serving
      Calories
      70
    • % Daily Value*
    • Total Fat
      • 5g
      • 6%
    • Saturated Fat
      • 3g
      • 15%
    • Trans Fat
      • 0g
    • Cholesterol
      • 15mg
      • 5%
    • Sodium
      • 420mg
      • 18%
    • Total Carbohydrate
      • 4g
      • 1%
    • Dietary Fiber
      • 0g
      • 0%
    • Total Sugars
      • 1g
    • Includes Added Sugars
      • 0g
      • 0%
    • Protein
      • 4g
    • Vitamin D
      • 0mcg
      • 0%
    • Calcium
      • 300mg
      • 25%
    • Iron
      • 0.2mg
      • 2%
    • Potassium
      • 60mg
      • 2%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Pasteurized Part-Skim Milk, Cream, Whey, Modified Potato Starch, Microfiltered Milk Protein, Sodium Phosphates, Calcium Phosphate, Salt, Lactic Acid, Cheese Cultures, Citric Acid, Sorbic Acid (Preservative), Enzymes, Annatto and Oleoresin Paprika (Color), Vitamin A Palmitate.

    Allergens and safety warnings

    Contains: Milk

  • Twiced Baked Broccoli Bakers Cook Time Minutes: 77 Prep Time Minutes: 30 Servings: 4 Ingredients 4 large russet potatoes, about 8 oz. each 12 Oz broccoli florets, blanched 2 cup(s) cooked Roti Chicken, chopped 2 Tbsp butter 8 Oz Hill Country Fare Melt'n Cheese, cubed Instructions 1. Preheat oven to 400ºF. Wash and pierce potatoes then bake until fork tender, about 45 minutes. Cut in half lengthwise and let potatoes stand until cool enough to handle. Once cool, scrape inside of potatoes into a bowl leaving about 1/4-inch rim of potato in the shells. Gently crush potatoes and set aside. 2. Place shells on lined baking sheet and set aside. To blanch broccoli, bring a large pot of water to a boil, add broccoli and boil 2 minutes. 3. Remove from heat and drain. Add broccoli to bowl with potatoes along with chicken, butter, and cubed cheese. Season with salt and pepper and stir to combine. Spoon potato broccoli mixture back into potato skins. Bake 30 minutes until the center reaches 165ºF.