Any queso recipe must have Velveeta, otherwise the consistency gets all wrong.
1/3 a thingee of velveeta
good amount (1/2 cup?) of chihuahua cheese
1/4 cup of mozzarella cheese (what i had left)
couple of pinches of fresh grated parmesan
4 roma tomatoes (chopped)
1/4 cup (roughly) chopped cilantro
1/2 cup nopalitos (prickly pear cactus...get the prepared "nopalitos" rather than actual nopales, unless you're a masochist)
some red onion
dried serrano pepper seeds from 10 or so peppers
lime juice
warm in a double boiler and garnish with queso fresco and cilantro.
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