On Mon, 10 Nov 2003 11:24:20 -0800, "The Ranger"
> wrote:
>David Wright > suggested in message
>news
>> I've been looking through "Meatless Mexican Home Cooking"
>[snip]
>> dry cheese, [snip rest]
>
>What's this? Any particular brand or style?
She suggests queso aņejo or Parmesan. I think I would want to use a
mild, melting cheese as well.
BTW, to Douglas, the OP, if you used Poblano or Anaheim (from
California) chiles, the dish would be mild.
David
>The Ranger