Austin Chile Con Queso

• 1 cup onion, chopped
• 3 fresh tomatillos, chopped
• 1 small fresh jalapeno, seeded and minced
• 2 (10 ounce) cansrotel tomatoes and green chilies
• 12 teaspoon cumin
• 1 lb Velveeta Mexican cheese, cubed
• 1 lb sharp cheddar cheese, grated
• 14 cup salsa (I prefer the fresh salsa in the produce department.)
• 1 (4 ounce) can green chilies, mild, chopped
• 14 cup fresh cilantro, minced
• 14 cup whole milk or 14 cup cream, to thin as needed

1. Saute onion, tomatillos and jalapeno in butter until soft.
2. Add tomatoes, mashing any large pieces.
3. Add cumin, cheese, salsa, green chilies, cilantro, and cook on low heat until cheese is melted.
4. Stir often.
5. Add milk or cream as needed to achieve desired consistency.
6. Remember that the dip will thicken as it sits in the crockpot and as it cools.
7. Transfer queso to a small crock pot on "warm" setting.
8. Serve with tortilla chips.

onion, fresh tomatillos, fresh jalapeno, tomatoes, cumin, cheese, cheddar cheese, salsa, green chilies, fresh cilantro, milk

Taken from www.food.com/recipe/austin-chile-con-queso-519900 (may not work)