Cheese Con Queso - cooking recipe

Ingredients

1/2 lb. Velveeta cheese
1 1/2 c. water
4 oz. can green chilies
4 ox. can mild taco sauce
2 Tbsp. garlic powder
2 Tbsp. Mexene
cornstarch

Preparation

In double boiler top over boiling water, melt Velveeta cheese in water and add green chilies, taco sauce, garlic powder and Mexene.
Mixture will be thin so thicken it by adding cornstarch dissolved in cold water by adding it little at a time.
If it gets too thick, add water.
Will separate under refrigeration, but does not matter as reheats in double boiler.
Yields 1 1/2 pints.