For really good nacho sauce, mix Queso Asadero and/or Queso Quesadilla--available at most Walmarts across the country, if not the local Mexican grocery--with cheddar.

One very common version in my area mixes Velveeta with medium salsa, and sometimes crumbled, brown Chorizo. It's pretty good, but for a really good cheese background, the Queso Asadero is best.
Source(s):
I ask questions in Mexican restaurants, and I only eat where I'm a minority (and I'm of European descent).


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