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Categories:Viewed: 75 - Published at: 4 years ago
Ingredients
- 2 lb. Velveeta cheese
- 1/2 to 3/4 lb. Monterey Jack cheese
- 2 (10 oz.) cans Ro-Tel tomatoes, diced
- 1/4 c. milk
- sliced jalapenos to taste
- plain, lightly salted tortilla chips
Method
- Chop up the Velveeta and Monterey Jack cheese into cubes and place into a crock-pot.
- Add the Ro-Tel tomatoes, milk and jalapenos.
- Stir occasionally and cover.
- Takes about an hour.