Queso Questions

I am a beginner cook, so I apologize in advance for these rookie questions.

  1. Velveeta appears to be most common cheese and is probably the easiest to use. However, which other cheeses should be considered when making queso?

  2. Some recipes call for milk. Which is best for queso; whole milk, half and half, evaporated milk, other?

  3. Which peppers are best in queso? Serrano, Jalapeno, Habanero, a combination of the three? I notice some buy Ro-Tel, which is a canned mixture of tomatoes and chile peppers. Any other peppers that should be considered?

  4. Some people also add spices. This may include cumin, paprika, chili powder, cayenne pepper, salt. Any others to try or does this about cover it all?

  5. Other items a person can add may include lime juice, roma tomatoes, beef/pork, black beans, chili, guac, onion, cilantro.

Anything else I am missing for potential ingredients in queso? It seems the most basic is simply just cheese, peppers and tomatoes. After that, a person should just trial and error adding other ingredients in.