Foodbyme
     Big news flash  – the Southeast has probably as many if not more Mexican/Central Americans as y’all out there in AZ  –
Not a chance. You don’t understand the issues.
 come to think of it with your new laws probably more. 
Yep, the Illegials are leaving. Going to CA and other places. You’re welcome to have them.
They work the  farmlands around here.  Here in Wilmington, NC there is a taquiria or TexMex shop on every other corner!
Yep, but how many are owned or operated by Illegals? Probably not to many. This is a National Problem. Don’t get me started!!! 

Foodbyme
     Big news flash  – the Southeast has probably as many if not more Mexican/Central Americans as y’all out there in AZ  – come to think of it with your new laws probably more.  They work the  farmlands around here.  Here in Wilmington, NC there is a taquiria or TexMex shop on every other corner!

kroger has a white jalapeno velvita type cheese that you just melt .it is just like what the mexican restraunts use here.all the mexi places
here serve bad to lousey food its what the people here like.if you add green chilis its not to bad.

Publix does also, a couple of different brands both available in hot or mild.  It’s in the cooler with the other cheeses.

Thanks for the great info on this thread!

I think Chile Con Queso is a term coined by the early Tex Mex places. It sounded good on the menus.

Here is a place to start with the Gooey Jalapeno Queso. Use one or more of the softer cheeses from FoodB’s neat list. Add some chopped nacho style, or already chopped (La Costena makes em) pickled jalapenos w/ some of tha jalapeno juice. Then add some kind of cream/milk product and melt it all together. Hey… it could end bein real good!?#@
Joe

Rusty, just add some chopped pickled jalapenos, w/ some of the juice, to that Gordo’s. That is a good way to liven up many things. LaCostena is my fav brand.There is a BIG diff in pickled jalapeno brands.
 
I want to try some Gordo’s but it’s not sold anywhere near me. I will find a way though.
 
Ricos makes a white cheese sauce. I think it might make a good base for queso. Maybe add some canned green chiles? Oh, and jalapenos.
Joe

I’d be curious to know if there’s any real difference between ‘queso fundido’ and ‘chile con queso’.  I’ve had both, and have been hard pressed to find any real difference (beyond the differences you’d find within preparations that fall under either name).

They’re fundamentally the same. Authentic Fundido will more than likely use Queso Asadero. Chile con Queso might contain some different cheeses. “Queso” simply means Cheese. 
queso fundido
[KAY-soh fuhn-DEE-doh]
Spanish for “melted cheese,” referring to a dish (which is usually served as an appetizer) of just that  melted cheese.

kroger has a white jalapeno velvita type cheese that you just melt .it is just like what the mexican restraunts use here.all the mexi places
here serve bad to lousey food its what the people here like.if you add green chilis its not to bad.

Here’s another fairly easy one that can be made with mozzarella or monterrey jack: http://www.nytimes.com/2008/01/23/dining/233arex.html http://www.nytimes.com/20…23/dining/233arex.html

most texmex places make it with velveeta and rotel hot or extra hot diced tomatos and green chilis.pour the liquid off the rotel, melt cheese, add rotel. I also add chopped onions and stir. someplaces add browned ground beef

first time i had this was at the California beach home of a fabulous lady–Dottie Baker–ex wife of Texas’ notorious Bobby Baker of the ole LBJ era fertilzer scandal—lovED IT–still do -even if it IS a CHEESY dish!

most texmex places make it with velveeta and rotel hot or extra hot diced tomatos and green chilis.pour the liquid off the rotel, melt cheese, add rotel. I also add chopped onions and stir. someplaces add browned ground beef

I’ve made this many times but I wouldn’t classify it as an authentic Mexican Queso Dip. It’s a poor excuse for even a Tex-Mex dip even though maybe a million gallons of it is made for Super Bowl Parties!

I’d be curious to know if there’s any real difference between ‘queso fundido’ and ‘chile con queso’.  I’ve had both, and have been hard pressed to find any real difference (beyond the differences you’d find within preparations that fall under either name).

leftover queso is great melted over hamburgers

most texmex places make it with velveeta and rotel hot or extra hot diced tomatos and green chilis.pour the liquid off the rotel, melt cheese, add rotel. I also add chopped onions and stir. someplaces add browned ground beef

Here’s a source for Mexican Cheeses and all things Mexicanhttp://www.mexgrocer.com/mexican-cheese-queso.html

# http://www.mexgrocer.com/mexican-cheese-queso.html