Any recommendations? I made the sauce from scratch from dried chiles (it was delicious), and it had a slightly viscous, sauce-like consistency. Should it have been more liquid? Also, where I live (Israel) we don't have monterey jack cheese, so I substituted edam cheese, which quickly congealed after coming out of the oven and became heavy and grainy. Does anyone know a good melting cheese that can substitute for monterey jack?