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Chile con Queso
Yield: 8-10 Servings

1 TABLESPOON UNSALTED BUTTER
1/2 CUP FINELY DICED RED OR YELLOW ONION
1/2 CUP FINELY DICED TOMATO
1/2 CUP FINELY DICED ROASTED GREEN CHILES
1/4 CUP MILK
16 OUNCES VELVEETA OR OTHER EASY-MELT CHEESE, CUT INTO 2 INCH CUBES
2 CUPS GRATED MONTEREY JACK CHEESE
SALT AND WHITE PEPPER
4 GREEN ONIONS, GREEN AND WHITE PARTS, FINELY DICED, FOR GARNISH
1 TABLESPOON COARSELY CHOPPED FRESH CILANTRO, FOR GARNISH
CORN TORTILLA CHIPS, WARMED

In a large saucepan, melt the butter over medium-high heat until it begins to bubble.  Add the onion and cook until it begins to become translucent, about 4 minutes.  Add the tomato and roasted chiles and cook for another 4 minutes.  Add the milk to the pan and then stir in the Velveeta.  Decrease the temperature to low and stir the cheese mixture until it is melted and creamy, about 5 minutes.  Stir in the Monterey Jack and season with salt and pepper.  When the cheese has melted, about 2 minutes, garnish with the green onions and cilantro and serve with warm tortilla chips.  If you’d like, you can keep this warm for a party in a slow cooker.