Southwestern Sweet Potato Romaine Wraps with Cabot Pepper Jack Cheese {Sponsored Recipe ReDux}

I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.

I’ve learned throughout the years that one can never have too much cheese. Cheese adds creaminess, gooiness and deliciousness — and also can elevate a dish and make it so much more satisfying.

I should probably write a love song about cheese, but I’ll spare you for now.

Cabot Cheeses are a personal favorite. Because their cheddars are aged, they are naturally lactose-free. More importantly, they give 100% of profits back to the 1,200 dairy farm families that make up their co-op. While browsing their website, I also came across the story of Barstow’s Longview Farm, who actually use their cows’ waste to create enough energy to power their farm AND churn Cabot butter. Awesome! Truly making lemonade out of lemons (aren’t you glad I went with that analogy over others?).

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When Cabot tasked us Recipe ReDuxers with creating healthier appetizers fit for Super Bowl and awards show parties — and provided us with LOTS and LOTS of cheese samples — I came up with an infinite list of recipe ideas.

I love apples and cheese, so first I went sweet with my Loaded Apple Cheddar Nachos using Cabot’s Farmers’ Legacy Collection Alpine Cheddar. After making those, all I wanted to do was make more apple-cheddar recipes. Those nachos were seriously delicious.

I was able to control that urge, however, and come up with an equally delicious savory appetizer that combines perfectly-spicy Cabot Pepper Jack cheese with sweet potatoes, black beans, red onions and cilantro to make a fresh and healthy side dish.

Southwestern Sweet Potato Romaine Wraps with Cabot Pepper Jack Cheese

These are the perfect appetizer for game day parties or for a tasty snack. Add chicken or crumble tofu into the sweet potato and black bean mixture to create a full meal. If you like things extra spicy, chili powder would be a delicious addition.

Serves 4 (2 romaine wraps/person)

Ingredients:

  • 1 Tbsp. olive oil
  • 1/2 medium red onion, finely chopped
  • 1 large sweet potato, diced into small cubes
  • 1 cup black beans (if using canned, go with a No Salt Added variety)
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • Romaine hearts, washed with leaves separated (8 leaves total)
  • 4 oz. Cabot Pepper Jack cheese, shredded
  • 1/2 cup chopped fresh cilantro

Directions:

  1. Heat olive oil in a large saute pan. Add red onion and cook for 3-5 minutes. Add diced sweet potatoes and cook until sweet potatoes are tender, about 15-20 minutes. Add in the black beans, cumin, paprika, salt and black pepper and cook for 1-2 minutes.
  2. While mixture is cooking, turn oven onto broil.
  3. Lay romaine leaves on a baking sheet and spoon 2-3 Tbsp. of the sweet potato and black bean mixture into each leaf. Top evenly with shredded Cabot Pepper Jack (1/2 ounce per leaf).
  4. Broil for 1-3 minutes, until cheese is melted.
  5. Sprinkle with cilantro and serve warm.

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See what other delicious Cabot cheese creations Recipe ReDuxers have created by clicking on the link below!

Loaded Cheddar Apple Nachos {Sponsored Recipe ReDux}

I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.

Wowza. When Cabot Creamery tasked us with creating a lightened-up appetizer fit for game day and red carpet parties, I never dreamed that I’d create something as delicious as these Loaded Cheddar Apple Nachos. But I did guys, and I would love nothing more than to share the recipe with you.

It all started when two packages filled with Cabot cheese arrived at my doorstep…so basically the best gift you could ever receive. At first I was a little overwhelmed with all the cheese, but then I snapped back to reality and realized that there is no such thing as too much cheese. It was time to create a delicious recipe.

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It’s all about the cheddar here, guys. I fell in love with Cabot’s Legacy Collection Alpine Cheddar. To me, it’s almost reminiscent of an aged Parmesan.

I also learned that Cabot’s cheddar cheeses are naturally lactose-free (can’t wait to tell all my lactose intolerance clients and friends)!

Even more awesome is the fact that Cabot Creamery is a family-farmer owned cooperative of more than 1,200 farms located throughout New England and New York. One-hundred percent of Cabot’s profits go back to their farmers. Can’t ask for anything better than that!

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I really do have to pat myself on the back for this recipe. It combines sweet and savory, lots of texture from the toppings and is warm and gooey and perfect for game-day parties. I hope you enjoy!

Loaded Cheddar Apple Nachos

Servings: 2-3

If you don’t have walnuts, use almonds or pecans. Don’t like cranberries? Try tart cherries or raisins. Drizzle with honey or maple syrup if you’re avoiding grain sugar. I used the ever-so-fast microwave method to make the apple chips, but if you’d rather bake them, you can cook each side in a 200 degree oven for about 1-1.5 hours.

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Ingredients:

  • 4-5 medium apples, such as Gala or Honey Crisp
  • 2 oz. Cabot Farmers’ Legacy Collection Alpine Cheddar, grated
  • 1/3 cup dried cranberries
  • 1/4 cup crushed walnuts
  • 1 heaping Tbsp. brown sugar, packed
  • 1/4 tsp. cinnamon

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Directions:

  1. Preheat oven to 350 degrees.
  2. Slice apples thinly using a mandolin or sharp knife. They look prettiest when you slice horizontally, though they are harder to control, so feel free to slice vertically if that’s easier. Don’t worry if you don’t get a perfect slice — slivers work just as well here.
  3. Line a large, microwave-safe plate with parchment paper. Working in rounds, lay apples on parchment paper in a single layer. Microwave for 3-4 minutes, or until edges of apples start to curl. Flip slices over and microwave another 1-2 minutes. Lay apples out on a parchment paper-lined baking sheet and let sit. They will start to harden the longer they sit. Make sure to keep a close eye on the apples to ensure they’re not burning (ruined a few slices this way).
  4. Once all the apples are “chip-ified,” arrange them on the parchment-lined baking so that they overlap slightly. Sprinkle with cranberries, walnuts, cinnamon, sugar and then finish with grated Cabot Alpine Cheddar.
  5. Bake for 10-15 minutes, until cheese is melted and slightly toasted.

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With all that cheese awaiting me in the fridge, there are bound to be more recipes coming. In the meantime, check out other Recipe ReDuxers’ Cabot cheese creations: