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?).
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)
- 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
- 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.
- While mixture is cooking, turn oven onto broil.
- 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).
- Broil for 1-3 minutes, until cheese is melted.
- Sprinkle with cilantro and serve warm.
See what other delicious Cabot cheese creations Recipe ReDuxers have created by clicking on the link below!