Chile Con Queso - cooking recipe

Ingredients

1 16 oz. Velveeta
3/4 c. whole milk
1 green Anaheim pepper, seeded and diced, about 1 1/2 cup
1/4 c. diced white onion
1 jalapeno pepper, seeded and diced
2 tsp. minced cilantro
juice of 1 lime
1/4 tsp. dried oregano
1/4 tsp. ground black pepper, freshly ground is best
pinch of salt
pinch of dried thyme
2 medium tomatoes, seeded and diced, about 2/3 cup
1/4 c. ranchero cheese, crumbled
tortilla chips

Preparation

Combine Velveeta and milk in a medium saucepan over medium/low heat.
Stir often as cheese melts.
Be careful not to burn it.
When cheese is melted, add the remaining ingredients, but not the tomatoes.
Continue to cook over medium/low heat for 7 minutes, stirring often to prevent burning.
Stir in tomatoes and remove queso from heat.
Pour queso into a serving dish, top with crumbled ranchero cheese and serve with tortilla chips for dipping.
Makes about 2 cups.