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I think we used extra firm just because it was what was in the fridge.
you could definitely take more of a fajita style to it, and that would give it a good dimension of flavor without feeling like something was missing.
I also like to mix up the cheeses. Monterey/Colby Jack/some of the mexican cheese I can pick up from my local grocery that have a little seasoning on them (think taco seasoning).
Ultimately, when its done it usually resembles a big dippy looking pan. We often just forgoe forks, and either use the leftover corn tortillas and stuff them with the mixture for enchilada tacos, or use corn chips and just scoop/eat like a dip.
Another warning... the more spices you put in this thing, just remember the longer the chilis/jalepenos soak into the cheese mixture, the hotter it'll get.
I think this meal reaches its peak in flavor the following morning after being cooked.
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Calling from deep in the heart, from where the eyes can't see and the ears can't hear, from where the mountain trails end and only love can go... ~~~ Three Rivers Hare Krishna
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