Chili Con Queso - cooking recipe

Ingredients

2 lb. Velveeta cheese, cubed
1 lb. American cheese, cubed
1 small onion, diced
2 cans tomatoes and green chilies or 2 1/2 cans tomatoes plus 1 (4 oz.) can chopped green chilies with juice plus 1 onion

Preparation

In double boiler melt Velveeta and American cheese (a few cubes at a time).
Brown onions in a separate pan, add chili and tomatoes and keep warm.
When cheese has melted, add the chili, etc.
Mix gradually.
This freezes well so make a big batch.
Dip for use with nachos.