Chile Con Queso Dip (Mexican Melted Cheese Dip)

• 1 tablespoon oil
• 1 large anaheim chili, chopped (New Mexico)
• 12 cup onion, minced
• 1 small tomatoes, chopped
• 12 cup chicken broth
• 1 (16 ounce) packageshredded monterey jack and cheddar cheese blend

1. Heat oil in saucepan over medium heat.
2. Add the chopped chile, minced onion, and chopped tomato and cook until softened, 5 minutes.
3. Add chicken broth; bring to a boil.
4. Reduce heat to low.
5. Stir in package of shredded cheese.
6. Stir until cheese melts.
7. Serve immediately, or keep warm in the crockpot.
8. Makes 1 3/4 cups.
9. Serve with a bowl of chips (try blue corn chips).

oil, anaheim chili, onion, tomatoes, chicken broth, cheddar cheese blend

Taken from www.food.com/recipe/chile-con-queso-dip-mexican-melted-cheese-dip-117810 (may not work)