Preparation Time: | 15 minutes |
Actual Cooking Time: | 1 to 1.5 hours |
1 block Velveeta Cheese | 1 onion |
1 Cup Campbell's Nacho Cheese Soup | 1 tomato |
6 to 8 green chiles | 1/2 lemon |
1/2 lime | salt |
pepper |
1. | Cut the Velveeta and put it into your pot. |
2. | Pour in the Campbell's Nacho Cheese soup. |
3. | Finely chop and add the tomato. |
4. | Finely chop and add the onion (sautee it first to help prevent onion breath). |
5. | Skin, clean, and finely chop the chiles. |
6. | Add the lemon and lime juice. |
7. | Add pepper and salt to taste. |
-- You may use other types of cheese, but the Velveeta and Campbell's soup together melt better than most other types of cheese (especially cheddar). The creamy mixture is a much better taste. -- I recommend New Mexico green chiles, but you may also use anything your local store carries (e.g., jalapenos--but NOT green peppers!!). -- This is easiest to cook (without burning) by using a crockpot. Just put it on high until the cheese melts (after 1 to 1.5 hours), then reduce to low for another hour. Be sure to stir occasionally, or it will burn and stick to the sides.
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