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LOW FAT COOKING TIP
You can successfully sauté vegetables, etc., in 1 teaspoon or less of oil in a non-stick pan.
I keep olive oil in a pump bottle and in a spray bottle by my stove. For sautéing, approximately three pumps is a teaspoon of oil, then use a pastry brush to spread the oil in the pan. If you just need to coat the pan lightly with oil, use the spray bottle or a pastry brush to apply oil.
Use these methods for sautéing rather than coating the pan with a cooking spray, since the lecithin in the cooking sprays burns easily, and it is impossible to get the pan hot enough for a good sauté without
burning the spray.
Welcome to the Church of the Holy Cabbage. Lettuce pray.
~Author Unknown
Most cheeses, including Monterey Jack, respond best to low and medium temperatures, and a short cooking time. High heat and long cooking times tend to make cheese stringy and tough. Add cheese when you can leave it cooking long enough to melt and blend with other ingredients. For example, as a topping or in a sauce, add it as the last ingredient and heat enough for it to melt.
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