Mexicali Dip

• 2 (4 ounce) cans diced green chilies
• 2 -3 pickled jalapeno peppers, drained,seeded if desired,and chopped,to taste
• 2 (1 lb) cans peeled whole tomatoes, drained well and coarsely chopped
• 1 medium onion, finely,more to taste
• 1 teaspoon salt, to taste
• 1/2 teaspoon fresh ground black pepper, to taste
• 1 lb velveeta process American cheese, cubed
• 1/2 lb sharp cheddar cheese, shredded
• 1/2 lb monterey jack cheese, shredded
• tortilla chips, as accompaniment

1. Combine everything except cheeses in a medium saucepan over medium heat, and bring to a simmer just until onions soften.
2. Reduce heat to low, fold in cheeses, and continue to cook, stirring frequently, until cheese is melted and smooth.
3. Serve hot with tortilla chips.

green chilies, peppers, tomatoes, onion, salt, fresh ground black pepper, velveeta process american cheese, cheddar cheese, cheese, tortilla chips

Taken from www.food.com/recipe/mexicali-dip-72546 (may not work)