what is that cheese sauce they use in mexican restaurants?!

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The most popular varieties of Hispanic cheese are fresh, white cheeses with names like "Queso Blanco", "Panela", "Queso Fresco", "Queso Del Pais", and "Queso Para Freir". These cheeses all share similar make procedures and have similar eating and cooking characteristics. They were made by local artisans and had shelf-lives of less than one week. They were literally delivered to market wrapped in banana leaves and unsold pieces were returned after five days! Today using the best, modern sanitation techniques we offer four months refrigerated (33-38 degrees Fahrenheit) shelf life on most of our "fresh" Hispanic cheeses: Queso Blanco, Panela and Queso Para Freir. Our Queso Fresco cheese has a 90 day refrigerated shelf life.

Fresh Hispanic cheeses are mild tasting and crumbly. They are often eaten as snacks with tropical fruits (this is the Latin version of our U.S. treat of eating aged cheddar cheese with pieces of fresh apple). Fresh Hispanic cheeses are most often used as an ingredient--either crumbled onto a salad or cooked as part of a hot dish.

Queso Blanco
This mild tasting cheese is the most popular cheese South of the Border--both for snacking and cooking. It is wonderful to cook with because unlike American-type cheeses, it will become soft and creamy when heated, but will not melt! With this cheese you can make cheesier stuffed chicken breasts, stuffed peppers, enchiladas and burritos! For a delicious, simple treat, cube the cheese and fry it on a hot skillet (recipe on package).

* Panela
The most popular fresh cheeses in Mexico. This cheese is mild, white, and crumbly. Like Queso Blanco it will not run when heated--it will get soft and creamy but will not lose its shape. The cheese is used in Mexico for many cooked dishes and is commonly crumbled over salads, tacos, chili and burritos.

* Queso Para Freir
Very popular among people from the Caribbean. This cheese is used frequently for frying because it resists melting even more than Queso Blanco. In fact it is a variation of Queso Blanco that is similarly white and crumbly, but saltier.

* Queso Fresco
Very popular among many people of Mexican descent due to its fine-grained texture. It is often used to crumble over salads or put in refried beans.

* Queso Quesadilla
This cheese is smooth, soft, mild and white. It is a family favorite throughout Mexico both for snacking and because it melts easily to make your favorite dishes rich and creamy.

Melt on a tortilla for an easy, delicious quesadilla (recipe on package). Also great for cheesier grilled cheese sandwiches--plain or with ham or turkey. It's a wonderful topping for cheeseburgers.
* Asadero
A smooth, yellow cheese with more "tang" than the mild Queso Quesadilla cheese. This cheese is ideal for baking because its stronger flavor adds to the appeal of a baked dish.

* Queso Jalapeno
A smooth, soft cheese with bits of real Jalapeno pepper in it. Ideal for making quesadillas with a little extra zesty flavor or for anytime snacking.

Queso Media Luna
This is a popular cheese in Puerto Rico where it is also called Queso de Papa. It is an orange, moist Colby-type cheese which is used for cooking and snacking.

* Crema Mexicana
The most popular Hispanic cream. This product is thick, rich, fresh cream. It has the thickness of Devonshire Cream or Creme Fraiche and has the sweet taste of heavy whipping cream. It is used as a dessert topping either directly out of the package or whipped. In fact, many chefs specify our Crema Mexicana for their whipped toppings because it will hold its whip for four days, not the four hours one can expect from whipping common heavy cream. Crema Mexicana is also used as an ingredient to thicken sauces and to give entrees a thicker, richer taste. For a delicious addition to your pasta sauces try mixing one part Crema Mexicana to three parts pasta sauce. You'll love the result. Especially with tomato based pasta sauces: creamier and richer than any pasta sauce you've tried before!

* Crema Agria
The other popular variety of Hispanic cream is Crema Agria (known in the Caribbean as CremaCentroAmericana). This is a thick, rich cream with a tangy flavor. Its slightly tangy flavor makes it an ideal garnish for savory dishes such as burritos, enchiladas and fajitas.

? Le gustó su comida! (enjoy your dinner)

Eric

http://www.specialcheese.com/queso.htm

to the best of my knowledge it is most likely a Cheddar but white
or it can be a jack they are the most common
it can be any white cheese or even a blend

the mexicans have their native names
and we have not eliminated any smoked varieties
it will remain a secret
but don't stop trying

Green Chili con Queso Sauce

2 T. Margarine
2 T. chopped onions
1 sm. clove garlic
3-4 diced fresh tomatoes
1/2 c. green chili evaporated milk
1/2 pound cheddar cheese, grated

My recipe

It's possible you're talking about "Crema Mexicana"

http://www.caciqueusa.com/productdetail/…

oh if your talking about the one's for the burritos and enchiladas their called queso blanco. They use a combination of cheddar and jack cheeses melted on nachos, burritos and enchiladas :)

I hope i helped

It could realistically be any kind of cheese sauce.. it's not like all mexican restaurants use the same exact cheese sauce.

Just sayin..

Myself.

it could be any kind obviously