Chili Con Queso - cooking recipe

Ingredients

2 lb. Kraft Velveeta cheese
1 lb. Monterey Jack cheese
1 small onion, finely chopped
1 tomato, finely chopped
1 regular can evaporated milk
2 small cans chilies, diced

Preparation

Microwave both cheeses and
canned milk until bubbly on High, stirring often.
Add
other
ingredients
and
microwave until smooth and creamy.\tServe with tortilla chips as a dip.