Austin Chile Con Queso

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 20
• 1 cup onion, chopped
• 3 fresh tomatillos, chopped
• 1 small fresh jalapeno, seeded and minced
• 2 (10 ounce) cans rotel tomatoes and green chilies
• 1/2 teaspoon cumin
• 1 lb velveeta mexican cheese, cubed
• 1 lb sharp cheddar cheese, grated
• 1/4 cup salsa (i prefer the fresh salsa in the produce department.)
• 1 (4 ounce) can green chilies, mild, chopped
• 1/4 cup fresh cilantro, minced
• 1/4 cup whole milk or 1/4 cup cream, to thin as needed

Recipe

• 1 saute onion, tomatillos and jalapeno in butter until soft. add tomatoes, mashing any large pieces. add cumin, cheese, salsa, green chilies, cilantro, and cook on low heat until cheese is melted. stir often. add milk or cream as needed to achieve desired consistency. remember that the dip will thicken as it sits in the crockpot and as it cools.
• 2 transfer queso to a small crock pot on "warm" setting.
• 3 serve with tortilla chips.