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Best substitute for chihuahua cheese?

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This is for a budin de elote recipe. I've read, variously, to use Munster, cheddar, or Monterey Jack. Does anyone familiar with Chihuahua cheese know which would be best (or another alternative?) TIA!


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  1. Chihuahua is a mild melting cheese, so I would probably use MJ. If you're using it in a corn pudding, though, I think a mild Cheddar would be good too.