Most restaurants use Velvetta thined out with either milk or liquid from whatever they add to it(green chilies, rotel, chorizo or ground meat). If you want to use Mexican chesse I would make a white sauce first and thin it with milk and add either grated Chihuahua or Oaxaca chesse or both.
Here is a link I have saved:
A local very popular Tex Mex restaurant blends cream cheese in their queso fundo, Its real good too
How do you make Mexican melting cheese stay melty? I ve warmed it up in the past, and it just sort of gets rubbery. At the local Mexican eatery they serve it to dip your chips in and it stays melted. A person must have to add something? Help please.
Mexican Melting Cheese – how to make?
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