Chile Con Queso

• 1 16 oz. Velveeta
• 3/4 c. whole milk
• 1 green Anaheim pepper, seeded and diced, about 1 1/2 cup
• 1/4 c. diced white onion
• 1 jalapeno pepper, seeded and diced
• 2 tsp. minced cilantro
• juice of 1 lime
• 1/4 tsp. dried oregano
• 1/4 tsp. ground black pepper, freshly ground is best
• pinch of salt
• pinch of dried thyme
• 2 medium tomatoes, seeded and diced, about 2/3 cup
• 1/4 c. ranchero cheese, crumbled
• tortilla chips

1. Combine Velveeta and milk in a medium saucepan over medium/low heat.
2. Stir often as cheese melts.
3. Be careful not to burn it.
4. When cheese is melted, add the remaining ingredients, but not the tomatoes.
5. Continue to cook over medium/low heat for 7 minutes, stirring often to prevent burning.
6. Stir in tomatoes and remove queso from heat.
7. Pour queso into a serving dish, top with crumbled ranchero cheese and serve with tortilla chips for dipping.
8. Makes about 2 cups.

milk, green anaheim pepper, white onion, pepper, cilantro, lime, oregano, ground black pepper, salt, thyme, tomatoes, ranchero cheese, tortilla chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4050 (may not work)