On Wed, 30 Jul 2014 13:15:08 -0400, jmcquown >
wrote:

> On 7/30/2014 12:51 PM, sf wrote:
> > On Wed, 30 Jul 2014 06:11:19 -0500, Janet Wilder >
> > wrote:
> >
> >> On 7/30/2014 12:54 AM, Julie Bove wrote:
> >>>
> >>> "jmcquown" > wrote in message
> >>> ...
> >>>>
> >>>> I wouldn't know about Velveeta with peppers. IIRC Ken is an older
> >>>> man, possibly a widower who hasn't done a lot of cooking.
> >>>>
> >>>> I don't make a lot of this sort of food. I would definitely suggest
> >>>> (at the very least) grating some monterey jack or pepper jack cheese
> >>>> in place of Velveeta.
> >>>
> >>> Most stores sell a shredded Mexican blend.
> >
> >> Don't know why, either as it's not very Mexican.
> >
> > Considering most, if not all, Mexican cheeses are a copycat of some
> > European cheese with a Spanish name attached to it, why would you say
> > that?
> >
> Probably because the Kraft or store brands of the shredded "Mexican
> blend" cheeses (they come in a zip-lock bag) is pretty crappy cheese.
>
There's something for everyone. Some people don't have access to
mexican cheeses and even if they did, they don't want to blend their
own. I'd say it's certainly a step up from Velveeta on a burrito.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila