The family-owned cheese maker is pairing regional recipes, cooking guidance and limited-time savings with a food holiday designed to broaden the quesadilla’s appeal.
V&V Supremo Foods is marking National Quesadilla Day on September 25 with recipes inspired by flavours from across the United States, advice for creating a reliable cheese pull and savings on its products. The Chicago-based, family-owned company created the food holiday in 2020 to spotlight the versatility of one of Mexico’s best-known dishes. This year’s programme places regional variation at the centre of the occasion, linking a familiar home-cooking format with different American ingredients and tastes.
The recipes were created with social media chef Freddster and include an al pastor quesadilla described as Southern-inspired, a meatless combination of black beans, mushrooms and cheese associated with the West Coast, and a lobster version drawing on East Coast flavours. Each keeps the quesadilla as the organising format while changing the ingredients used to give it a distinct regional character. That approach positions the dish as adaptable rather than tied to a single set of fillings.
V&V Supremo’s cooking guidance focuses on three practical factors: choosing cheese that melts smoothly, using a generous amount and allowing the quesadilla to rest for approximately four minutes after cooking. The company recommends Chihuahua Brand Quesadilla Cheese for the preparation. Shoppers can also use Instacart coupons on V&V Supremo products during the stated September 11–25 promotional period, with the products available through major retailers and Instacart.
The initiative illustrates how food brands can use a calendar occasion to connect product education with participation. Rather than relying only on a single recipe, V&V Supremo is presenting a collection of regional variations, preparation advice and social sharing prompts, including invitations for people to post their own recipes and cheese pulls. The result is a campaign built around repeatable cooking behaviour as much as the holiday itself.
For V&V Supremo, the occasion also reinforces the company’s position across both retail and food service, while keeping its Chihuahua cheese at the centre of the consumer message. The company describes itself as a producer of Mexican cheeses, creams and chorizo founded in 1964 by Mexico-born brothers-in-law. By giving a widely recognisable dish several regional interpretations, the programme creates a restrained route for the brand to demonstrate versatility without moving far from its core products.
