Chili Con Queso

• 2 Tablespoons Olive Oil, Or More As Needed
• 1 whole Large Yellow Onion, Diced
• 1 whole Large Firm Tomato, Diced
• 2 cans (4.5 Oz. Can) Chopped Green Chiles, Drained
• 1 teaspoon Salt
• 1 teaspoon Garlic Powder
• 1- 1/2 teaspoon Black Pepper
• 1/4 teaspoons Paprika
• 1 dash Cayenne
• 32 ounces, weight Velveeta, Cubed

1. Heat enough oil to cover the bottom of a large pot in an even layer (about 2 to 3 tablespoons) over medium heat.
2. Add onion and cook until soft and translucent.
3. Add tomatoes and green chiles and toss to coat.
4. Add seasonings and stir.
5. Add the Velveeta in increments, waiting for everything to melt before adding the next.
6. Stir until everything is combined and melted.
7. Transfer to a serving bowl and serve with tortilla chips!
8. Enjoy!

olive oil, yellow onion, tomato, green chiles, salt, garlic, black pepper, paprika, cayenne, weight velveeta

Taken from tastykitchen.com/recipes/appetizers-and-snacks/chili-con-queso-2/ (may not work)