Reed Hearon has a recipe for a pie made with queso fresco. I bought some at a place where it was realllly hard to find among all the "Cheezo-Beezo", "Bacon Cheddar"- type stuff. I didn't use a food processor and just mixed it in with the other ingreds. It was verrrry grainy. It was pretty good anyway, but I was wondering if the queso would smooth out if I processed it. Or if there are quesos that are not as grainy.