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Ingredients
- 1 lb. (16 oz.) Mild Mexican VELVEETA with Jalapeno Peppers, cut up
- 1 can (15 oz.) chili without beans
- 1 can (4 oz.) chopped green chiles, undrained
- 1/2 cup finely chopped onion
Method
- Mix cheese spread, chili, chilies and onion in 1-quart casserole.
- Bake at 350F for 20 to 25 minutes or until thoroughly heated.
- Serve hot with tortilla chips.