- 1 small onion, grated
- 1 teaspoon [5 g] butter
- 8-ounce [227 mL] can stewed tomatoes
- 2 pounds [1 kg] Velveeta cheese
- 8-ounce [227 mL] can jalapeno relish [hot]
- 4-ounce [113 mL] can green chiles
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- Saute onion in butter.
- Cut up the stewed tomatoes.
- Add all ingredients in a crockpot.
- Heat on low until all the cheese is melted.
- Serve.
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