- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 2 cans (4 ounces each) chopped mild green chile peppers
- 1 can (14.5 ounces) Mexican style stewed tomatoes
- 1 pound Velveeta cheese (American cheese), shredded or cubed
Heat oil in a skillet; sauté onion until tender. Add chile peppers and tomatoes; bring to a boil. Add cheese. Pour mixture into slow cooker and cook on LOW heat for 2 hours.
Serve with tortilla chips.