Warm Mexican Chili-Cheese Dip

2 cups shredded Monterey Jack cheese
1/2 cup evaporated milk
1/3 cup chopped fresh tomatoes
1/4 cup diced mild green chilies
1-2 tsp finely chopped jalapeno chilies, (optional)
1 3/4 cup chili w/without beans
1 tsp chili powder
1/3 cup sliced green onion
- Tortilla chips

Place cheese, chili, evaporated milk, and chili powder in medium
saucepan. Cook over medium heat, stirring constantly, until cheese melts.
If thicker consistency is desired, boil gently 2 to 3 minutes. Remove
from heat. Stir in tomatoes, onion, mild green chilies, and jalapenos,
if desired. Pour into serving dish; keep warm. Serve with tortilla chips.

Yield: 20 servings
Categories: Appetizer
http://www.thedailyrecipe.com


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