November 2014:  Wintery Queso

Wintery Queso

2 lb. Velveeta cheese
2 4-oz. can chopped green chilies, undrained
1 medium onion, finely diced
2 fresh jalapenos, sliced (optional)
4 - 8 oz. half-and-half milk

Spread the chopped green chilies of one can, half of the onion pieces, and one of the sliced jalapenos over the bottom of a slow cooker crockpot.  Cut the Velveeta into small cubes and place half of the cheese in the crockpot.  Repeat the layer.  Cover and slowly melt cheese.

When the cheese is melted, slowly stir in the half-and-half until the queso is at desired consistency.  (Do not add too much or else the queso will be runny.)  Heat thoroughly, stirring often.

Serve hot with your favorite tortilla chips.
Serves 8

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